Savory Beef Ragout
|Beef chuck/Beef bottom round||1⁄2 Pound, cut into 0.5 inch pieces|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Stewed tomatoes||1 Can (10 oz)|
|Snipped thyme leaves/0.5 teaspoon dried thyme leaves||1⁄2 Teaspoon (Fresh)|
|Snipped fresh sage/0.25 teaspoon dried sage leaves||3⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Carrots||3 Large, cut diagonally into 0.5 inch slices|
|Frozen lima beans||10 Ounce, broken apart (1 Package)|
Place beef pieces in 3 quart microwavable casserole.
Cover tightly and microwave on high 7 minutes; stir.
Cover tightly and microwave until beef is no longer pink, 4 to 7 minutes; drain, reserving liquid.
If necessary, add enough water to reserved liquid to measure 1 cup; return to casserole.
Mix 1/2 cup cold water and the flour; stir into casserole.
Microwave uncovered, stirring every minute, until thickened, 3 to 4 minutes.
Stir in beef, tomatoes, parsley, salt, thyme, sage, pepper, bay leaf and garlic.
Cover tightly and microwave until boiling, 6 to 10 minutes; stir.
Cover tightly and microwave on medium (50%) 30 minutes; add onions and carrots.
Cover tightly and microwave 10 minutes; stir.
Cover and microwave until beef and vegetables are tender, 30 to 35 minutes longer.
Stir in frozen beans; cover tightly and microwave until beans are tender, 10 to 12 minutes.
Remove bay leaf.