|Beef bottom round steak||2 Pound, cut into 3/4 inch cubes|
|Flour||1⁄2 Cup (8 tbs)|
|Carrots||2 Cup (32 tbs), cut into 1/2 inch slices|
|Boiling potatoes||2 Medium, quartered|
|Canned tomato soup||10 1⁄2 Ounce, condensed (1 Can)|
|Consomme||10 1⁄4 Ounce, undiluted (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Frozen peas||10 Ounce (1 Package)|
Coat beef cubes with flour.
Combine beef, carrots, onions, potatoes, bay leaves, marjoram, salt and pepper in 3-quart casserole.
Stir in soups and water until well mixed.
MICROWAVE 5 MINUTES on HIGH.
MICROWAVE 50 to 60 MINUTES ON '6', or until meat and vegetables are tender, stirring 2 or 3 times.
Add peas during last 10 minutes of cooking.
Let stand 10 minutes, covered.
Remove bay leaves.
Serve over biscuits, if desired.
For ovens without solid state heat control, MICROWAVE 60 to 73 minutes on '5.