Classic Beef Stew
1 ½ lbs. beef stew meat, cut in ½-inch cubes
1 small onion, thinly sliced
1 clove garlic, minced
2 ½ cups water
½ (16-oz.) pkg. baby carrots
2 cups peeled, cubed potatoes
1 (1 ¾-oz.) pkg. dry onion-mushroom soup mix
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
½ (16-oz.) pkg. frozen cut green beans, thawed
2 tablespoons cornstarch (optional)
3 tablespoons water (optional)
Coat a 4-quart oval (or similar) (or similar) casserole with vegetable cooking spray; place beef, onion and garlic in casserole.
Place dish on nonstick metal tray.
Cook for 8 to 10 minutes at U=LO, L=LO or until browned.
Add water, carrots, potatoes, soup mix, thyme, salt and pepper; cover.
Cook according to your Advantium model's cooking settings, stirring occasionally.
Add green beans after 20 minutes of cooking time.
If desired, dissolve cornstarch in water; stir into stew mixture.
Continue cooking for 5 minutes according to your Advantiummodel's cooking settings or until thickened.
When buying meat, look for meat cuts that have the most lean meat and least amount of waste for the money. Less expensive cuts, such as stew meat, should have a minimum amount of gristle, fat or bone.