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BEEF STEW

1 1/2 lbs. stew meat
2 medium carrots, sliced
2 medium sliced onions
1 cup sliced celery
4 medium cubed potatoes
10 1/2 oz can tomato soup
1/2 cup water
1 Tbsp sugar
1 Tbsp salt
1/4 tsp pepper
2 Tbsp tapioca pudding mix
MSG

In 4-quart casserole, microwave (high) stew meat sprinkled with
MSG (or meat tenderizer), 8-9 minutes, stirring once or twice until
pink color is gone.

Layer with carrots, onions, celery and potatoes.

In 2-cup glass measure combine tomato soup, water, sugar, salt,
pepper and tapioca. Stir to blend.

Pour mixture on vegetables to cover. Microwave medium-low (30
percent) for 90 minutes. Don't lift the lid. Don't stir. Don't
peek. Serves 6-8.

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2 of 5 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
msg for tenderizing beef, October 7, 2004 - 12:16 PM
Reviewer: Anonymous from Louisiana
You dont need MSG to tenderize beef...Brown it... Dont use the MSG...Here in the South, we dont use MSG...we use the stove...just cook your beef longer...it will be tender...and wonderful...

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6 of 9 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Tastes Good But MSG Makes It Unacceptable, January 7, 2004 - 02:14 PM
Reviewer: Anonymous from Glen Cove, NY USA
This recipe tastes so good. It's just the comfort food for cold winter weather in northeast. If the beef could be tenderized without MSG, it could be recommended without reservation.

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