While the instructions for this recipe said the use the microwave, I chose to use the crockpot. It was one of those busy days (3 out of our 4 kids are in sports) and I needed something to be done when way ahead of time, instead of trying to throw something together between shuffling kids here and there.
Below is the original recipe, my note are in color:
Beef Stew with Green Peas
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 (I used about 2 cups)
3 medium potatoes, cut into 1/2″ cubes (we like potatoes so I added a few more, I also added onions)
2 medium carrots, thinly sliced
1 stalk celery, cut into 1/4″ slices
1/4 cup catsup (I skipped this and the rest of the ingredients except for the peas)
1 teaspoon brown bouquet sauce
1 clove garlic, minced (oh woops, I did put the garlic in!)
2 tbsp. all-purpose flour
1/2 cup cold water
1 package (10 oz.) frozen green peas, thawed & drained
The actual microwave instructions are below. What I did was dredge the meat in the flour, salt and pepper. Then I dumped the dredged meat in the crockpot, then added the potatoes, carrots, celery and garlic. I cooked it on low for 7 hours, then dumped in the peas and cooked for another 20 minutes.
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.