Chuckwagon Stew Recipe
Ingredients
| 1 1/2 pounds lean beef stew meat, cut in 1-inch cubes | ||
| 1 tablespoon commercial brown bouquet sauce | ||
| Beef broth | 1 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Ground thyme | 1/4 Teaspoon | |
| Bay leaf | 1 , crushed | |
| Potatoes | 4 Small, halved | |
| 3 small carrots, peeled and cut in 1 1/2-inch pieces | ||
| 3 stalks celery, cut in 1 1/2-inch pieces | ||
| Frozen peas | 1 Cup (16 tbs) | |
| 1 (16-ounce) jar boiled whole onions, drained | ||
| Cornstarch | 2 Tablespoon | |
| Water | 2 Tablespoon | |
Directions
Combine the first 8 ingredients in a 3-quart casserole.
Stir well.
Cover with plastic wrap.
Microwave at HIGH for 10 minutes.
Add potatoes, carrots, and celery; stir to coat with meat juices.
Cover and micro wave at MEDIUM for 45 to 50 minutes.
Add peas and onions, cover, and microwave at MEDIUM for 8 to 10 minutes.
Combine cornstarch and water.
Stir into stew.
Microwave at HIGH for 2 to 3 minutes or until thickened.
Let stand, covered, 10 minutes before serving.
Stir well.
Cover with plastic wrap.
Microwave at HIGH for 10 minutes.
Add potatoes, carrots, and celery; stir to coat with meat juices.
Cover and micro wave at MEDIUM for 45 to 50 minutes.
Add peas and onions, cover, and microwave at MEDIUM for 8 to 10 minutes.
Combine cornstarch and water.
Stir into stew.
Microwave at HIGH for 2 to 3 minutes or until thickened.
Let stand, covered, 10 minutes before serving.
Chef
