Basic Stew Recipe
Ingredients
| 8 oz. beef chuck, or Iamb, pork or veal shoulder | ||
| Vegetable | 1/2 Can (10oz) | |
| Beef broth | 1 Cup (16 tbs) | |
| Bay leaf | 1 Small | |
| Worcestershire sauce | 2 Teaspoon | |
| 1/4 teaspoon dried leaf basil | ||
| 1 small potato, cut up | ||
| 2 small carrots, cut up | ||
| 1 small onion, cut up | ||
| All purpose flour | 2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
Directions
1. Pierce meat deeply on all sides with a large fork. Cut into 1-inch cubes. In a deep 1 1/2 quart casserole with lid, combine meat, juice, broth, bay leaf, Worcestershire sauce and basil. Add vegetables; stir well, making sure meat is covered by liquid.
2. Cover and microwave at 100% (high) 10 minutes. Microwave at 30% ( medium low ) 50 to 60 minutes or until meat and vegetables are tender; stir after 30 minutes. Meat is done when it can be easily pierced with a fork. Vegetables should be tender with pierced with a fork. Let stand, covered, 10 minutes.
3. In a screw-top jar, shake together flour and cold water. Stir into stew. Microwave, uncovered, at 100% (high) 2 to 3 minutes or until thickened and bubbly; stir every 1 minute.
2. Cover and microwave at 100% (high) 10 minutes. Microwave at 30% ( medium low ) 50 to 60 minutes or until meat and vegetables are tender; stir after 30 minutes. Meat is done when it can be easily pierced with a fork. Vegetables should be tender with pierced with a fork. Let stand, covered, 10 minutes.
3. In a screw-top jar, shake together flour and cold water. Stir into stew. Microwave, uncovered, at 100% (high) 2 to 3 minutes or until thickened and bubbly; stir every 1 minute.
Chef
