1 lb. stew meat
4 carrots, sliced in 1/2 inch pieces
4 potatoes, cut in eighths
1 c. beef broth
1 (8 oz.) can tomato sauce
1 (16 oz.) jar boiled whole onions, drained
2 tbsp. cornstarch
2 tbsp. water
3/4 c. dry red wine
2 cloves garlic, minced
1 bay leaf
Coarsely ground pepper
1/2 tsp. salt
Dash of thyme

Place meat in 4 quart casserole and microwave on high for 5 minutes or until beef is no longer pink. Stir in remaining ingredients, except onion, cornstarch and water. Microwave, covered, on medium for 60 minutes. Stir in onion. Microwave on medium for 10 minutes. Combine cornstarch and water. Stir into stew. Microwave on high for 2 minutes or until sauce has thickened.