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

1. Microwave first 11 ingredients on HI for 10 minutes.
2. Brown stew meat in oil and then cook with sauce for about 2-3 hours, until meat is almost tender.
3. Add potatoes, carrots, and onions and cook about half and hour or until almost done.
4. 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)