Microwave Beef Stew

• 1 1/2 lb. boneless chuck steak, 1/2-inch cubed
• 1/4 c. all-purpose flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 1/2 c. hot water
• 3 medium potatoes, cut into 1/2-inch cubes
• 2 medium carrots, thinly sliced
• 1 stalk celery, cut into 1/4-inch slices
• 1/4 c. catsup
• 1 tsp. brown bouquet sauce
• 1 clove garlic, minced
• 2 Tbsp. flour
• 1/2 c. cold water
• 1 (10 oz.) pkg. frozen peas, thawed and drained

1. Stir beef, 1/4 cup flour, salt and pepper in a 3-quart casserole until beef is coated.
2. Add 2 1/2 cups hot water, potatoes, carrots, celery, catsup, bouquet sauce and garlic. Microwave, covered, at High (100%) for 5 minutes.
3. Reduce power to Medium (50%).
4. Microwave until beef is tender, 40 minutes to 1 hour, stirring once or twice during cooking.
5. Mix 2 tablespoons flour and 1/2 cup cold water until smooth.
6. Stir flour mixture and peas into stew; cover.
7. Microwave at Medium (50%) until mixture thickens slightly and peas are tender, 10 to 15 minutes.
8. Makes 4 to 6 servings.

boneless chuck steak, allpurpose, salt, pepper, water, potatoes, carrots, celery, catsup, brown bouquet sauce, clove garlic, flour, cold water, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426693 (may not work)