1 1/2 lb. boneless lean beef chuck steak, cut into 1/2" cubes 1/4 cup all-purpose flour 2 teaspoon salt 1/4 teaspoon pepper 2 1/2 cup hot water 3 medium potatoes, cut into 1/2" cubes 2 medium carrots, thinly sliced 1 stalk celery, cut into 1/4" slices 1/4 cup catsup 1 teaspoon brown bouquet sauce 1 clove garlic, minced 2 tbsp. all-purpose flour 1/2 cup cold water 1 package (10 oz.) frozen green peas, thawed & drained
Stir beef, 1/4 cup flour, the salt and pepper in 3 quart casserole until beef is coated. Add 2 1/2 cups water, the potatoes, carrots, celery, catsup, bouquet sauce and garlic. Microwave, covered, at high (100%) 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, 10-15 minutes. Serve with rice or noodles, if desired.
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