Microwave Beef Ragout Recipe
Summary
Ingredients
| 2 lbs. cubed beef stew meat | ||
| Potatoes | 2 Medium, cubed | |
| Carrots | 2 Medium, sliced | |
| Onions | 2 Medium | |
| Stewed tomatoes | 1 Can (10oz) | |
| 1/2 cup cold coffee or 1/2 cup bouillon | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Peas | 1 Can (10oz), undrained | |
| All purpose flour | 1/4 Cup (16 tbs) | |
Directions
Place meat in 3-quart glass casserole.
Cover with glass lid or plastic wrap.
Microwave on high for about 8 minutes or until meat is no longer pink.
Stir in remaining ingredients, except peas and flour; recover.
Microwave on low for 45 minutes; stir.
Recover and continue cooking on low for 45 to 50 minutes.
Blend juice from peas with flour to make a smooth paste.
Stir into meat mixture along with peas; mix well.
Recover and continue cooking on low for 3 to 4 minutes or until hot.
Let stand, covered, 5 minutes before serving.
Cover with glass lid or plastic wrap.
Microwave on high for about 8 minutes or until meat is no longer pink.
Stir in remaining ingredients, except peas and flour; recover.
Microwave on low for 45 minutes; stir.
Recover and continue cooking on low for 45 to 50 minutes.
Blend juice from peas with flour to make a smooth paste.
Stir into meat mixture along with peas; mix well.
Recover and continue cooking on low for 3 to 4 minutes or until hot.
Let stand, covered, 5 minutes before serving.
Chef
