|1 lb||boneless beef (round or rump)||500 g|
|1/4 cup||vegetable oil||50 mL|
|1||clove garlic, minced||1|
|4||medium onions, quartered||4|
|1||can (19 oz./540 mL) Beans in Tomato Sauce||1|
|1 tsp||sugar||5 mL|
|1||can (10 oz./284 mL) beef broth||1|
|1 tsp||thyme||5 mL|
|1 tbsp||Worcestershire sauce||15 mL|
|1/8 tsp||pepper||0.5 mL|
|2 tbsp||cornstarch||25 mL|
|1/4 cup||water||50 mL|
Cut beef into 1 inch (2.5 cm) pieces. Heat oil in large saucepan or dutch oven; add meat and garlic and saute until meat is browned. Add remaining ingredients except cornstarch and water. Simmer covered 1-1 1/2 hours or until meat is tender. Mix cornstarch with water and stir into stew; cook over high heat until mixture comes to a boil and sauce is thickened and clear. Serve over hot mashed potatoes or noodles or in a bowl with crusty bread.
Note: Stew may be baked in 350°F (180°C) oven instead of simmering on top of stove.
In a 3-4 qt. (3 L) micro-proof casserole combine all ingredients except oil, cornstarch and water. Cover and cook on high for 6-7 minutes. Stir and cook on low or 25% power for 55-60 minutes stirring after 30 minutes, or until beef is tender. Mix cornstarch and water and stir into mixture. Cook on high 4-6 minutes stirring after 2 minutes, or until sauce is thickened and clear.
White pea beans canned in tomato sauce are called baked beans.