1 1/2 lb. boneless lean beef chuck steak, cut into 1/2" cubes
1/4 c. all-purpose flour
2 tsp. salt
1/4 tsp. pepper
2 1/2 c. hot water
3 med. potatoes, cut into 1/2" cubes
2 med. carrots, thinly sliced
1 stalk celery, cut into 1/4" slices
1/4 c. catsup
1 tsp. brown bouquet sauce
1 clove garlic, minced
2 tbsp. all-purpose flour
1/2 c. cold water
1 pkg. (10 oz.) frozen green peas, thawed & drained

1. Stir beef, 1/4 cup flour, the salt and pepper in 3 quart casserole until beef is coated. Add 2 1/2 cups water, the potatoes, carrots, celery, catsup, bouquet sauce and garlic.

2. Microwave, covered, at high (100%) 5 minutes. Reduce power to medium (50%). Microwave until beef is tender, 40 minutes to 1 hour, stirring once or twice during cooking.

3. Mix 2 tablespoons flour and 1/2 cup cold water until smooth. Stir flour mixture and peas into stew; cover. Microwave at medium (50%) until mixture thickens slightly and peas are tender, 10-15 minutes. Serve with rice or noodles, if desired.