Beef Stew With Red Wine
Stew is not a quick dish — even in the microwave. But hearty, homemade beef stew can be out of the microwave in an hour, still half the time it takes to make it on the stove top. When cooking the stew, make sure that the beef remains submerged in the liquid. Otherwise, it will dry out and get tough. The vegetables in this recipe — potatoes, rutabagas and celery — are dense enough that they can be cooked the entire time along with the beef without becoming mushy. If you want to add less dense vegetables such as peas, stir them in the last 10 minutes.
- 1/2 pound boneless beef chuck, cut into 1/2-inch pieces
- 3 tablespoons flour
- 1 cup chopped onions
- 1/4 teaspoon dried rosemary
- 1 cup peeled, cubed rutabaga
- 1 cup diced celery
- 1 1/2 cups peeled, cubed potato, about 1 medium
- 1 1/2 cups beef broth
- 1/2 cup good quality red wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley, minced, for garnish
1Mix beef and flour in 3-quart microwave-proof casserole. Stir in remaining ingredients except parsley.
2Cover. Microwave with 650 watts for 5 minutes. Stir.
3Cover. Microwave with 350 watts until meat is tender and vegetables are soft but not mushy, 50 to 60 minutes.
4Let stand, covered, 15 minutes. Garnished with fresh parsley and serve.
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