The 60-Minute Stew

Since stews often taste better and become thicker the next day and because they take a little longer to cook than most meals, it makes sense to begin them the night before. Have the meat pre-cubed at the grocery or butcher, have measuring cups and ingredients lined up, and the whole thing will go pretty smoothly. Once the ingredients are in the oven, only a minimum of stirring is required.

VEAL DAUBE

1 tablespoon butter or oil

1 clove garlic, minced

1 cup chopped onions

2 pounds boneless veal shoulder, cut into 1-inch cubes

3 tablespoons flour

1 cup sliced carrots

1 1/2 cups chicken broth

1/2 cup dry white wine

2 tablespoons lemon juice

1 tablespoon chopped parsley or 1 teaspoon dried parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

Combine butter, garlic and onions in 3-quart microwave-proof casserole. Microwave on HIGH (100% power) 3 to 5 minutes or until onions are tender, stirring once. Stir in veal. Stir in flour to coat veal evenly.

Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH (100% power) 10 minutes or until little or no pink color remains, stirring after 5 minutes to move less cooked pieces to outside.

Stir in carrots, chicken broth, white wine, lemon juice, parsley, salt and pepper. Cover again and microwave on HIGH (100% power) 7 to 10 minutes or until boiling. Stir. Cover again and microwave on MEDIUM (50% power) 40 to 60 minutes or until meat is tender, stirring once or twice. Let stand, covered, 10 minutes. Makes 4 to 6 servings.

GREEN CHILE STEW

1 tablespoon vegetable or canola oil

2 cloves garlic, minced

1 onion, coarsely chopped

2 pounds trimmed boneless pork, cut into even 1-inch cubes

2 tablespoons flour

1 pound mild long green chiles, roasted, seeds and membranes removed and coarsely chopped, or 10 canned chiles, coarsely chopped

2 cups chicken broth

2 serrano chiles or hotter jalapeno chiles, seeded and chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon black pepper

Plain yogurt or sour cream

Combine oil, garlic and onion in 3-quart microwave-proof casserole. Microwave on HIGH (100% power) 3 to 5 minutes or until tender, stirring once. Stir in pork cubes. Stir in flour to coat pork evenly. Cover with lid or plastic wrap, turned back slightly on 1 side, and microwave on HIGH 10 minutes or until no pink color remains, stirring after 5 minutes to move less cooked pieces to outside.

Stir in green chiles, chicken broth, serrano chiles, oregano, cumin, salt and pepper. Cover and microwave on HIGH 7 to 10 minutes or until boiling. Stir. Cover and microwave on MEDIUM (50% power) 40 to 60 minutes or until flavors have developed. Let stand, covered, 10 minutes. Pass yogurt at table. Makes 4 to 6 servings.

To reheat refrigerated stews: Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH (100% power) 5 to 7 minutes or until boiling. Stir. Cover and microwave on HIGH 10 to 15 minutes or until heated through.