Name: Beef Stew
Ingredients: 4 tb Vegetable oil; 1/4 c Flour; Salt and pepper; 2 lb Boneless lean beef chuck, cut into 1-inch cubes; 2 1/2 c Water; 2 Bay leaves; 2 ts Salt; 1/4 ts Pepper; 1 Clove garlic,peeled & crushd; 3 md Carrots, peeled and thinly sliced; 6 md Potatoes, peeled and cubed; 2 Stalks celery, cut in 1/2-inch slices; 1/2 c Catsup; 3 tb To 6 T flour; 3/4 c Cold water; 1/2 ts To 1 t brown bouquet sauce (optional); 10 oz Frozen peas,partially thawed

Now if you have a problem matching up that sovereignty of God with human responsibility, admit that you don't know everything and the problem is solved. Because I also know that the gospel extends to the end of the earth and Jesus was the one who said, 'Come unto Me, all ye that labor and are heavy laden and I'll give you rest.' We understand the gospel invitation. We understand the call. We understand the tears of Jesus over those who wouldn't come. We understand the responsibility of the sinner who rejects the gospel and perishes and he is being punished for his own choice. We understand that. How that harmonizes with this doctrine, I do not understand. I may never understand it even in eternity because I will never be God. But I will let God be God and I will not redefine God on my terms… I also understand at the same time that God holds every sinner responsible for their own rejection and gives them the opportunity to receive Him. And it makes perfect sense to Him though it's apparently paradoxical to me. But I will not err on the severe side of diminishing the sovereignty of God by eliminating this glorious truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Main dish, Meats, Appetizers, Microwave	6	Servings

INGREDIENTS

4	tb	Vegetable oil
1/4	c	Flour
		Salt and pepper
2	lb	Boneless lean beef chuck, cut into 1-inch cubes
2 1/2	c	Water
2		Bay leaves
2	ts	Salt
1/4	ts	Pepper
1		Clove garlic,peeled & crushd
3	md	Carrots, peeled and thinly sliced
6	md	Potatoes, peeled and cubed
2		Stalks celery, cut in 1/2-inch slices
1/2	c	Catsup
3	tb	To 6 T flour
3/4	c	Cold water
1/2	ts	To 1 t brown bouquet sauce (optional)
10	oz	Frozen peas,partially thawed

INSTRUCTIONS

1. Heat 2 tablespoons of oil in a large skillet over moderate heat on a
conventional range. 2. Combine flour and salt and pepper to taste in a
plastic or paper bag. Shake meat cubes in seasoned flour to coat. 3. Brown
beef cubes, a few at a time, on all sides in hot oil. Add the remaining 2
tablespoons of oil as needed. 4. Transfer browned beef cubes into a deep,
3-quart, heat-resis- tant, non-metallic casserole. Add the 2 1/2 cups of
water, bay leaves, the 2 teaspoons of salt, the 1/4 teaspoon pepper and the
garlic. Heat, uncovered, in Microwave Oven 10 minutes. Stir after 5
minutes. Skim any foam that may form. 5. Add carrots, potatoes, celery and
catsup. Stir to combine. Heat, covered, in Microwave Oven 25 to 30 minutes
or until meat and vegetables are tender. 6. While beef and vegetables are
cooking, combine the 6 table- spoons flour and the 3/4 cup of water in a
small bowl. 7. Remove bay leaves from stew. 8. Gradually stir the flour
mixture into the stew. If desired add brown bouquet sauce, a little at a
time until desired color is reached. CAUTION: Color will deepen as stew
cooks. 9. Add peas and heat, covered, 3 to 5 minutes or until sauce is
thickened and peas are hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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