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(Serves 4 to 6)
1 medium onion, thinly sliced
and separated into rings
1 medium green pepper, thinly
1 Tbsp. olive oil
1 (17 oz.) can stewed tomatoes
1 (10 3/4 oz.) can beef broth
1 (6 oz.) can tomato paste
1 1/2 lb. boneless beef chuck,
steak cut into 1/2-inch
1 large potato, cut into
1/2-inch cubes
2 Tbsp. flour

Combine onions, peppers and oil in 3 quart casserole.
Microwave at High (100%) until tender, 2 to 5 minutes. 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 time. If using oven without a carousel, turn 2 or 3
times during cooking. Serve over rice or noodles if desired.

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