|Beef chuck/Iamb / pork / veal shoulder||8 Ounce|
|Canned vegetable tomato juice cocktail||6 Ounce (1/2 Of 12 Ounce Can)|
|Beef broth||1 Cup (16 tbs)|
|Bay leaf||1 Small|
|Worcestershire sauce||2 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Potato||1 Small, cut up|
|Carrots||2 Small, cut up|
|Onion||1 Small, cut up|
|All purpose flour||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
1. Pierce meat deeply on all sides with a large fork. Cut into 1-inch cubes. In a deep 1 1/2 quart casserole with lid, combine meat, juice, broth, bay leaf, Worcestershire sauce and basil. Add vegetables; stir well, making sure meat is covered by liquid.
2. Cover and microwave at 100% (high) 10 minutes. Microwave at 30% ( medium low ) 50 to 60 minutes or until meat and vegetables are tender; stir after 30 minutes. Meat is done when it can be easily pierced with a fork. Vegetables should be tender with pierced with a fork. Let stand, covered, 10 minutes.
3. In a screw-top jar, shake together flour and cold water. Stir into stew. Microwave, uncovered, at 100% (high) 2 to 3 minutes or until thickened and bubbly; stir every 1 minute.