Beef Stew

• 2 lb. chuck or stew meat
• 2 c. hot water
• 1 medium onion, sliced
• 1 large bay leaf
• 2 tsp. salt
• 1 tsp. Worcestershire sauce
• 1 tsp. sugar
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder
• dash of ground cloves (optional)
• 6 carrots, peeled and cut in 1/2-inch slices
• 4 potatoes, peeled and cut in eighths
• 4 stalks celery, quartered lengthwise
• 1 lb. small white onions
• 1/4 c. flour
• 1/3 c. cold water

1. In a 3-quart casserole, combine meat, water, sliced onion, bay leaf, salt, Worcestershire sauce, sugar, pepper, garlic powder and cloves.
2. Cover.
3. Microwave at High 5 minutes.
4. Reduce power to Medium and microwave 40 minutes, stirring occasionally to prevent sticking.
5. Remove bay leaf. Add vegetables.
6. Cover.
7. Microwave 35 to 45 minutes, or until meat and vegetables are tender.
8. Blend flour into water; stir into stew.
9. Microwave at High 3 to 4 minutes, or until bubbly, stirring once or twice.
10. Let stand 10 minutes.
11. Depending on size of vegetables, time will be longer if all ingredients are added at once.
12. Serves 6 to 8.
13. Can also be done on the stove or in slow pot.

meat, water, onion, bay leaf, salt, worcestershire sauce, sugar, pepper, garlic powder, ground, carrots, potatoes, stalks celery, white onions, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=836742 (may not work)