Chunky Vegetable-Beef Soup - cooking recipe

Ingredients

1/2 lb. lean stew meat
1 tsp. natural meat browning and seasoning (if desired)
2 c. sliced carrots (5 to 6 medium)
2 c. sliced celery (3 to 4 stalks)
1 medium onion, sliced
1 clove garlic, minced
1 bay leaf
1/2 c. water
1 (10 1/2 oz.) can condensed beef bouillon
1 (16 oz.) can tomato wedges (undrained)
1 Tbsp. cornstarch
1/4 tsp. salt
dash of pepper
1/2 tsp. leaf marjoram

Preparation

Trim excess fat from meat; cut into bite size pieces.
Place in a 2 to 2 1/2-quart casserole.
Sprinkle with browning powder. Microwave (High), uncovered, 4 to 4 1/2 minutes, or until meat is no longer pink.
Add carrots, celery, onion, garlic, bay leaf, water and bouillon.
Cover with lid.
Microwave (High) 7 to 8 minutes, or until mixture boils.
Stir, then microwave (Low, 30%) for 30 minutes, or until vegetables are just about tender. Combine cornstarch with some of liquid from tomatoes.
Add tomatoes and cornstarch to hot soup, stirring well.
Salt and pepper.