Herbed Beef Stew
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Carrots||3 Large, thinly sliced|
|Stalk celery||1 , thinly sliced|
|Mushrooms||6 , sliced|
|Lean beef||1 Pound, trimmed of all visible fat and cut into 1/2" cubes|
|Chicken stock/Beef stock||2 Cup (32 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Dried basil||1 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Baking potatoes||3 Large, cubed|
|Minced fresh parsley||1 Tablespoon|
In a 3-quart casserole, combine the onions, garlic, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir, cover with wax paper, and microwave on high for 4 minutes, or until the onions are translucent.
Add the carrots, celery, and mushrooms.
Cover with wax paper and microwave on high for 8 minutes, or until the carrots are crisp-tender.
Add the beef, stock, tomato sauce, basil, marjoram, tarragon, and pepper.
Cover with a lid and microwave on high for 45 minutes, or until the beef and vegetables are tender.
About 30 minutes before serving, place the potatoes in a 3-quart saucepan with cold water to cover.
Bring to a boil and cook for 25 minutes, or until tender.
Drain, cover, and keep warm until the stew is ready.
Just before serving, stir in the parsley.
If desired, stir the potatoes into the stew.
Otherwise, serve the stew over them.