Microwave Beef Ragout
|Cubed stew beef||2 Pound|
|Potatoes||2 Medium, cubed|
|Carrots||2 Medium, sliced|
|Onions||2 Medium, cut into 6 pieces each|
|Canned stewed tomatoes||16 Ounce (1 Can)|
|Cold coffee/1/2 cup bouillon||1⁄2 Cup (8 tbs)|
|Canned peas||16 Ounce, undrained (1 Can)|
|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
Place meat in 3-quart glass casserole.
Cover with glass lid or plastic wrap.
Microwave on high for about 8 minutes or until meat is no longer pink.
Stir in remaining ingredients, except peas and flour; recover.
Microwave on low for 45 minutes; stir.
Recover and continue cooking on low for 45 to 50 minutes.
Blend juice from peas with flour to make a smooth paste.
Stir into meat mixture along with peas; mix well.
Recover and continue cooking on low for 3 to 4 minutes or until hot.
Let stand, covered, 5 minutes before serving.