|Beef stew meat||1⁄2 Pound, cut in 1/4 inch cubes|
|Water||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic powder||1 Dash|
|Ground nutmeg||1 Dash|
|Ground ginger||1 Dash|
|Ground cloves||1 Dash|
|Evaporated milk||5 1⁄3 Ounce (1 Can, 2/3 Cup)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Finely chopped peanuts||1⁄2 Cup (8 tbs)|
In 2-quart casserole, combine meat, water, onion, salt, pepper, garlic powder, nutmeg, ginger, cloves, and paprika.
Cook, covered, at HIGH till boiling, about 8 to 10 minutes.
Then cook at MEDIUM (5) for 50 minutes or till meat is tender, stirring occasionally.
Slowly blend milk into cornstarch; stir into soup.
Cook at HIGH for 3 to 4 minutes or till slightly thickened and bubbly, stirring after each minute.
Gradually add undrained tomatoes, stirring constantly.
Stir in peanuts.
Cook at HIGH 1 minute.