Beef Stew Ii
Ingredients| 4 tbsp vegetable oil 1/4 cup flour 1 salt and pepper 2 lb boneless lean beef chuck, cut into, 1-inch cubes 2 1/2 cup water 2 bay leaves 2 tsp salt 1/4 tsp pepper 1 clove garlic,peeled & crushd 3 medium carrots, peeled and thinly sliced 6 medium potatoes, peeled and cubed 2 stalks celery, cut in 1/2-inch slic, es 1/2 cup catsup 3 tbsp to 6 t flour 3/4 cup cold water 1/2 tsp to 1 t brown bouquet sauce (optiona, l) 10 oz frozen peas,partially thawed |
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1. Heat 2 tablespoons of oil in a large skillet over moderate heat on
a conventional range. 2. Combine flour and salt and pepper to taste
in a plastic or paper bag. Shake meat cubes in seasoned flour to
coat. 3. Brown beef cubes, a few at a time, on all sides in hot oil.
Add the remaining 2 tablespoons of oil as needed. 4. Transfer browned
beef cubes into a deep, 3-quart, heat-resis- tant, non-metallic
casserole. Add the 2 1/2 cups of water, bay leaves, the 2 teaspoons
of salt, the 1/4 teaspoon pepper and the garlic. Heat, uncovered, in
Microwave Oven 10 minutes. Stir after 5 minutes. Skim any foam that
may form. 5. Add carrots, potatoes, celery and catsup. Stir to
combine. Heat, covered, in Microwave Oven 25 to 30 minutes or until
meat and vegetables are tender. 6. While beef and vegetables are
cooking, combine the 6 table- spoons flour and the 3/4 cup of water
in a small bowl. 7. Remove bay leaves from stew. 8. Gradually stir
the flour mixture into the stew. If desired add brown bouquet sauce,
a little at a time until desired color is reached. CAUTION: Color
will deepen as stew cooks. 9. Add peas and heat, covered, 3 to 5
minutes or until sauce is thickened and peas are hot.
Servings:
6
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