• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Beef Stew

  • Recipe Submitted by on

Category: Microwave, Main Dish, Appetizers, Meat

 Ingredients List

  • 4 tb Vegetable oil
  • 1/4 c Flour
  • Salt and pepper
  • 2 lb Boneless lean beef chuck,
  • -cut into 1-inch cubes
  • 2 1/2 c Water
  • 2 Bay leaves
  • 2 ts Salt
  • 1/4 ts Pepper
  • 1 Clove garlic,peeled & crushd
  • 3 md Carrots, peeled and
  • -thinly sliced
  • 6 md Potatoes, peeled and cubed
  • 2 Stalks celery, cut in
  • -1/2-inch slices
  • 1/2 c Catsup
  • 3 tb To 6 T flour
  • 3/4 c Cold water
  • 1/2 ts To 1 t brown bouquet sauce
  • -(optional)
  • 10 oz Frozen peas,partially thawed


1. Heat 2 tablespoons of oil in a large skillet over moderate heat on a
conventional range. 2. Combine flour and salt and pepper to taste in a
plastic or paper bag. Shake meat cubes in seasoned flour to coat. 3. Brown
beef cubes, a few at a time, on all sides in hot oil. Add the remaining 2
tablespoons of oil as needed. 4. Transfer browned beef cubes into a deep,
3-quart, heat-resis- tant, non-metallic casserole. Add the 2 1/2 cups of
water, bay leaves, the 2 teaspoons of salt, the 1/4 teaspoon pepper and the
garlic. Heat, uncovered, in Microwave Oven 10 minutes. Stir after 5
minutes. Skim any foam that may form. 5. Add carrots, potatoes, celery and
catsup. Stir to combine. Heat, covered, in Microwave Oven 25 to 30 minutes
or until meat and vegetables are tender. 6. While beef and vegetables are
cooking, combine the 6 table- spoons flour and the 3/4 cup of water in a
small bowl. 7. Remove bay leaves from stew. 8. Gradually stir the flour
mixture into the stew. If desired add brown bouquet sauce, a little at a
time until desired color is reached. CAUTION: Color will deepen as stew
cooks. 9. Add peas and heat, covered, 3 to 5 minutes or until sauce is
thickened and peas are hot.

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