1 med. onion, thinly sliced & separated into rings
1 med. green pepper, thinly sliced
1 tbsp. olive oil
1 1/2 lb. boneless beef chuck steak, cut into 1/2" cubes
1 can (17 oz.) stewed tomatoes
1 can (10 3/4 oz.) condensed beef broth
1 can (6 oz.) tomato paste
1 lg. potato, cut into 1/2" cubes
2 tbsp. all-purpose flour

1. Combine onions, green pepper and olive oil in 3 quart casserole. Microwave at high (100%) until green pepper is tender, 2-5 minutes.

2. Stir in remaining ingredients; cover. Microwave at high (100%) 10 minutes. Reduce power to medium (50%). Microwave until beef and potatoes are tender, 50 minutes to 1 hour, stirring after half the cooking time. If using oven other than Sharp Carousel, stir 2 or 3 times during cooking. Let stand 5-10 minutes. Serve over rice, noodles or potatoes, if desired. Makes 6-8 servings.