Ingredients :
750 grams chuck steak, cut into 1.2 cm tubes
½ cup plain flour
2 teaspoons salt
¼ teaspoon pepper
2 ½ cups hot water
3 medium potatoes, cut into 1.2 cm cubes
2 medium carrots, thinly sliced
1 stalk celery, cut into 6 mm slices
1/4 cup tomato sauce
1 teaspoon parisienne essence
1 clove garlic, crushed
2 tablespoons plain flour
½ cup cold water
1 package (315 grams) frozen green peas, thawed and drained
Method of Preparation :
Cut beef with flour, salt and pepper in 3-litre casserole until beef is coated. Add hot water, potatoes, carrots, celery, tomato sauce, parisienne essence 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 ½ 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 to 15 minutes.
