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.
Serving size: Complete recipe
Calories 2389 Calories from Fat 451
% Daily Value*
Total Fat 50 g77.3%
Saturated Fat 16.5 g82.4%
Trans Fat 0 g
Cholesterol 602.5 mg200.8%
Sodium 3674.8 mg153.1%
Total Carbohydrates 252 g83.9%
Dietary Fiber 39.5 g157.8%
Sugars 72.2 g
Protein 242 g483.2%
Vitamin A 423.6% Vitamin C 236.1%
Calcium 35.2% Iron 69.1%
*Based on a 2000 Calorie diet