Beef and Bean Stew

Beef and Bean Stew

1 pound boneless beef (round or rump)
1/4 cup vegetable oil
1 clove garlic – minced
4 medium onions – quartered
1 19-ounce can beans in sauce
1 teaspoon sugar
1 10-ounce can beef broth
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1/8 teaspoon pepper
2 tablespoons cornstarch
1/4 cup water

Cut beef into 1-inch (2.5 cm) pieces. Heat oil in large saucepan or dutch oven; add meat and garlic and sauté until meat is browned. Add onions, beans, sugar, beef broth, thyme, Worcestershire sauce and pepper. Simmer covered 1 to 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 boil and sauce is thickened and clear. Serve over hot mashed potatoes or noodles or in a bowl with crusty bread.

NOTES : Stew may be baked in 350 degrees F (180 degrees C) oven instead of simmering on top of stove.

Microwave Method
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.