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Oven Stew

Microwaverina's picture
Oven Stew has a fine taste. The beef with vegetable makes the Oven Stew a prefect side dish. Oven Stew is inspired by the restaurants internationally.
Ingredients
  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
  Onions 8 Small
  Boiling potatoes 2 Medium, quartered
  Bay leaves 2
  Marjoram 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  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)
Directions

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.
Cover.
MICROWAVE 5 MINUTES on HIGH.
Stir.
Reduce setting.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Microwaving

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