Microwave Beef Stew - cooking recipe

Ingredients

1 1/2 lb. boneless chuck steak, 1/2-inch cubed
1/4 c. all-purpose flour
2 tsp. salt
1/4 tsp. pepper
2 1/2 c. hot water
3 medium potatoes, cut into 1/2-inch cubes
2 medium carrots, thinly sliced
1 stalk celery, cut into 1/4-inch slices
1/4 c. catsup
1 tsp. brown bouquet sauce
1 clove garlic, minced
2 Tbsp. flour
1/2 c. cold water
1 (10 oz.) pkg. frozen peas, thawed and drained

Preparation

Stir beef, 1/4 cup flour, salt and pepper in a 3-quart casserole until beef is coated.
Add 2 1/2 cups hot water, potatoes, carrots, celery, catsup, bouquet sauce and garlic. Microwave, covered, at High (100%) for 5 minutes.
Reduce power to Medium (50%).
Microwave until beef is tender, 40 minutes to 1 hour, stirring once or twice during cooking.
Mix 2 tablespoons flour and 1/2 cup cold water until smooth.
Stir flour mixture and peas into stew; cover.
Microwave at Medium (50%) until mixture thickens slightly and peas are tender, 10 to 15 minutes.
Makes 4 to 6 servings.