1 1/2 lb. boneless beef chuck steak, cut into 1/2" cubes
1/4 c. all-purpose flour
3/4 tsp. salt
1/4 tsp. pepper
1 med. onion, chopped
2 tbsp. butter
1 can (10 3/4 oz.) condensed cream of celery soup
1 can (10 3/4 oz.) condensed cream of mushroom soup
3 med. potatoes, cut into 1/2" cubes
3 med. carrots, thinly sliced
1 tbsp. Worcestershire sauce

1. Shake beef, flour, salt and pepper in plastic bag until beef is coated. Set aside.

2. Place onion and butter in 3 quart casserole. Microwave at high (100%) until onions are tender, 3-4 minutes.

3. Stir beef and remaining ingredients into onions; cover. Microwave at high (100%) 5 minutes. Reduce power to medium (50%). Microwave until beef and potatoes are tender, 45 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 with rice, noodles or potatoes, if desired. Makes 6-8 servings.