|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Beef||1 Pound, cut into 1 inch pieces (For Stew)|
|Sliced carrots||1 Cup (16 tbs)|
|Canned beef gravy||10 1⁄4 Ounce (1 Can)|
|Dry red wine/Burgundy wine||1⁄4 Cup (4 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Hot cooked noodles||1 Cup (16 tbs)|
In 2-quart microwave-safe casserole, combine butter, onion and garlic.
Cover with lid; microwave on HIGH 3 minutes or until onion is tender, stirring once during cooking.
Stir in beef.
Cover; microwave on HIGH 5 minutes or until beef is no longer pink, stirring once during cooking.
Stir in carrots, gravy, wine and tomato paste.
Cover; microwave on HIGH 5 minutes or until boiling.
Reduce power to 50%.
Cover; micro wave 30 minutes or until meat is tender, stirring twice during cooking.
Let stand, covered, 5 minutes.