2 beef bouillon cubes
2 c. water
2 lb. venison or beef steak, cubed
1/4 c. cold water
3 tbsp. cornstarch
2 lg. potatoes, cut up
1 c. sliced carrots
1 tbsp. diced onion
1 1/2 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen peas

In 3-quart casserole, place bouillon cubes and water. Cover. Microwave on high 3 to 4 minutes. Stir. Add meat to bouillon. Cover. Microwave on low 1 hour and 45 minutes, stirring every 30 minutes.

In small bowl, stir together water and cornstarch. Slowly add to hot mixture, stirring well. Add raw vegetables, salt and pepper. Stir to distribute evenly. Cover, microwave on high 10 minutes. Add peas and stir well. Cover. Microwave on high 5 to 10 minutes until vegetables are tender. Serve with hot biscuits.