Vegetable Beef Stew

• 1 1/2 lb. boneless beef chuck
• 1/2 tsp. sugar
• 1/2 tsp. pepper
• 4 carrots, sliced
• 2 medium onions
• 3 stalks celery, sliced
• 1 (8 oz.) can tomato sauce
• 2 cloves garlic
• 2 zucchini, halved and sliced
• 1/4 c. chopped green pepper
• 1 Tbsp. beef instant bouillon
• 1 tsp. dried thyme, crushed
• 2 Tbsp. cornstarch

1. Cut
2. meat
3. into
4. 3/4-inch
5. cubes.
6. In
7. casserole
8. stir together beef,
9. onions,
10. celery,
11. garlic,
12. bay leaf, bouillon, thyme, sugar,
13. pepper
14. and
15. 1 1/2 cups water.
16. Microcook, covered, on High for 5 minutes.
17. Microcook, covered, on 50% power for 20 minutes.
18. Stir in zucchini and green pepepr.
19. Microcook on medium for 20 minutes until meat and vegetables are tender. Stir together
20. cornstarch and water.
21. Stir into meat mixture. Cook, uncovered, on High for 3 minutes.
22. Cook 2 minutes longer on medium.

boneless beef chuck, sugar, pepper, carrots, onions, stalks celery, tomato sauce, garlic, zucchini, green pepper, beef instant bouillon, thyme, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=160747 (may not work)