Beef Stew Oriental
- 1 can tomato soup
- 3 cloves garlic
- 2 cups each water & sherry
- cayenne pepper
- 1/4 teas mace & cumin
- 1/2 teas each curry pepper and ground marjoram
- 2 bay leaves
- 1 1/2 teas salt
- 2 or 3 Tbsp oil
- 2-3 # beaf stew meat, well trimmed
- 2 # potatoes cut up
- 2 cups celery sliced on an angle
- 6 carrots, sliced on an angle
- 3 onions cut into pieces
- 1/4 to1/4 cups mushrooms
- parsley
- Microwave first 11 ingredients on HI for 10 minutes.
- Brown stew meat in oil and then cook with sauce for about 2-3 hours, until meat is almost tender.
- Add potatoes, carrots, and onions and cook about half and hour or until almost done.
- Add mushroom and parsley and cook 10-15 minutes.
tomato soup, garlic, water, cayenne pepper, cumin, curry pepper, bay leaves, salt, oil, beaf stew meat, potatoes, celery, carrots, onions, mushrooms, parsley
Taken from www.epicurious.com/recipes/member/views/beef-stew-oriental-52912951 (may not work)