BEEF RAGOUT

Course : Beef
Serves: 4
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Ingredients:

1 medium onion -- thinly sliced and sepa
1 medium green pepper -- thinly sliced
1 tablespoon olive oil
1 1/2 pounds boneless beef chuck steak cut into 1/2 inch cu
17 ounces stewed tomatoes
10 3/4 ounces condensed beef broth
6 ounces tomato paste
1 large potato -- cut into 1/2 inch cubes
2 tablespoons all-purpose flour
 

Preparation / Directions:

1. Combine onions, green pepper and olive oil in 3 quart casserole. Microwave at high (100%) until green pepper is tender, 2-5 minutes. 2. Stir in remaining ingredients; cover. Microwave at high (100%) 10 minutes. Reduce power to medium (50%). Microwave until beef and potatoes are tender, 50 minutes to 1 hour, stirring after half the cooking time. If using oven other than Sharp Carousel, stir 2 or 3 times during cooking. Let stand 5-10 minutes. Serve over rice, noodles or potatoes, if desired. Makes 6-8 servings.


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