TLC Cooking "Microwave Beef Casserole Stew"

Microwave Beef Casserole Stew

by the Editors of Publications International, Ltd.

YIELD Makes 8 servings
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INGREDIENTS

Vegetable cooking spray
1	pound beef stew meat, cut into bite size pieces*
1‑1/2	cups baby red or Yukon gold potatoes, quartered (about 6)
1	package (8 ounces) ready-to-use sliced mushrooms
1	cup baby carrots
1/4	to 1/2 teaspoon salt (optional)
1/2	teaspoon black pepper
1/2	teaspoon dried thyme
1	tablespoon flour
1	can (14-1/2 ounces) fat-free reduced-sodium beef broth

*Supermarkets carry packages of cut-up beef for stewing. However, it's worth it to ask the butcher to cut up his or her best quality beef for stewing.

PREPARATION:

Lightly coat 8X8-inch square glass microwavable baking dish with cooking spray. Place beef in baking dish. Add potatoes, mushrooms and carrots; distribute evenly.
Stir together salt, pepper, thyme and flour in small bowl. Sprinkle evenly over stew mixture. Pour broth over meat and vegetables. Cover with 9-inch square of waxed paper, and microwave on HIGH for 30 minutes. (If microwave has no turntable, turn baking dish 3 times.)
Remove dish from microwave and let rest, covered, 5 minutes before serving.

Variation

Add 1 can (8 ounces) no-salt-added, cut green beans, well drained.

Serving Suggestion

Serve with a leafy green salad and sliced tomatoes.

This recipe appears in: Stews

NUTRITIONAL INFORMATION: