Chuck Wagon Stew - cooking recipe

Ingredients

1 1/2 lb. lean beef stew meat, cut in 1-inch cubes
1 Tbsp. brown Bouquet sauce
1 c. beef broth
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. chili powder
1/4 tsp. ground thyme
1 bay leaf, crushed
4 small potatoes
3 small carrots
4 small whole onions
3 stalks celery, cut in 2-inch pieces
1 c. frozen peas

Preparation

Combine the first 8 ingredients in a 3-quart casserole; stir well.
Cover with plastic wrap.
Microwave at Medium-low 60 to 70 minutes, or until meat is tender.
Peel and quarter potatoes. Peel carrots and cut in 2-inch pieces.
Peel onions and leave whole.
Add, with celery, to meat and stir, to coat with meat juices.
Cover; microwave at High 25 to 30 minutes.
Add peas. Cover; microwave at High 6 to 8 minutes.
Let stand, covered, 10 minutes before serving.
Makes 6 to 8 servings.