Beef Carrot And Potato Stew
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Beef||2 Pound (For Stew)|
|Hot water||3 Cup (48 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Onion||1 Large, peeled and cut in eighths|
|Carrots||2 Medium, pared and sliced on the diagonal|
|Potatoes||2 Large, pared and cut in eighths|
1. Put oil and garlic into a 4-quart microwave-oven-safe casserole. Cook uncovered in microwave oven 2 minutes at High. Add meat; stir. Cook uncovered 10 minutes at High; stir once.
2. Heat hot water in a 1-quart glass measuring cup in microwave oven to boiling (about 7 minutes at High).
3. Mix flour, salt and pepper with meat. Add boiling water, Worcestershire sauce, onion, carrot, potato and bay leaf; stir. Cover with a microwave-oven-safe lid.
4. Cook in microwave oven 70 to 85 minutes at Medium, or until meat and vegetables are tender; stir 3 times. Let stand covered 5 minutes.