Yield: 6 servings
|4 tablespoons||Vegetable oil|
|Salt and pepper|
|2 pounds||Boneless lean beef chuck, cut into 1-inch cubes|
|1||Clove garlic,peeled & crushd|
|3 mediums||Carrots, peeled and thinly sliced|
|6 mediums||Potatoes, peeled and cubed|
|2||Stalks celery, cut in 1/2-inch slices|
|3 tablespoons||To 6 T flour|
|¾ cup||Cold water|
|½ teaspoon||To 1 t brown bouquet sauce (optional)|
|10 ounces||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 2½ cups of water, bay leaves, the 2 teaspoons of salt, the ¼ 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 ¾ 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.