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Microwave Beef Ragout

Microwave.Lady's picture
  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)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

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