Quick Beef Stew
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Canned sliced carrots||8 Ounce, drained|
|Canned tiny white potatoes||16 Ounce, drained|
|Celery salt||1⁄4 Teaspoon|
|Beef gravy||2 Cup (32 tbs)|
|Cubed cooked beef||2 Cup (32 tbs)|
|Canned green peas||8 Ounce, drained|
In a deep, 2 quart, heat-resistant, non-metallic casserole, heat oil on full power 2 minutes.
Add onion and heat, uncovered, on full power 3 minutes or until tender.
Add bay leaf, carrots, potatoes, salt, pepper, celery salt, beef gravy and beef; stir to combine.
Heat, covered, on roast for 8 to 9 minutes or until almost heated.
Salt and pepper to taste.
Remove bay leaf and discard.
Add peas and heat, covered, on roast for 4 to 5 minutes or until heated through.