|Beef||3 Pound (For Stew)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Onions||3 Medium, quartered|
|Carrots||3 , sliced|
|Celery stalk||3 , cut into 2 inch pieces|
|Red potatoes||3 Medium|
|Canned stewed tomatoes||16 Ounce|
|Hot beef broth||2 Cup (32 tbs)|
Dredge beef in flour and place in 3-quart microproof casserole.
Add onions, carrots, celery, potatoes, and mushrooms.
Stir any remaining flour into tomatoes.
Add tomatoes and broth to beef and vegetables.
Cover with casserole lid and cook on 70, 10 minutes.
Cover and cook on 70, 50 to 80 minutes, or until beef is tender.
Let stand, covered, 5 minutes.