Beef Stew

• 3 Tbsp. flour
• 1 1/2 lb. beef chuck, cut in 3/4-inch cubes
• 1 1/2 c. cubed potatoes
• 2 medium onions, sliced
• 1 c. beer
• 1 c. (8 oz.) tomato sauce
• 1 c. sliced carrots
• 1 clove garlic, crushed
• 1/2 to 1 Tbsp. brown sugar
• 1 Tbsp. beef bouillon granules
• 1 1/2 tsp. Worcestershire
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 c. frozen peas

1. Toss flour and beef together in a 3-quart casserole until beef is coated.
2. Add remaining ingredients, except peas.
3. Microwave on 50% power for 50 to 60 minutes, until beef is fork-tender, stirring once.
4. Stir in peas.
5. Microwave 10 minutes more.
6. Let stand, covered, 10 to 15 minutes.
7. Serves 4 to 6.

flour, beef chuck, potatoes, onions, beer, tomato sauce, carrots, clove garlic, brown sugar, beef bouillon granules, worcestershire, salt, pepper, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050955 (may not work)