Samsung MC1360BA User Manual

26     C

1 1/2 lbs. beef stew cubes, cut into 1/2-inch pieces

1/2 cup chopped onion

2 Tbs. all-purpose flour

1 Tbs Worcestershire sauce

1 can (13.75-14.5 oz.) beef broth

2 medium carrots, cut into 1/2-inch slices (about 1 
cup)

1/2 cup barley

1 bay leaf

1/4 tsp. pepper

1 pkg. (9-10 oz.) frozen peas, thawed

In a 2-quart casserole, combine beef, onion, 
flour, and Worcestershire; mix well. Cover 
with lid. Cook at High for 6 to 8 minutes until 
beef is no longer pink, stirring once.

Stir in beef broth, carrots, barley, bay leaf, and 
pepper. Cover with lid. Cook at Medium for 1 to 
11/2 hours until carrots and beef are tender, 
stirring 2 to 3 times.

Stir in peas. Cover with lid. Cook at Medium 
for 10 minutes. Let stand for 10 minutes. 
Remove bay leaf before serving. Makes 6 
servings.

1/4 cup butter or margarine

1/4 cup chopped onion

1 1/2 Tbs. flour

1/2 tsp. salt

1/4 tsp. dry mustard

1/8 tsp. pepper

1 1/2 cups milk

1/4 cup chopped red pepper

8 oz. (2 cups) cheddar cheese, shredded

1 pkg. (9-10 oz.) frozen chopped broccoli, thawed

4 cups cooked spiral shaped pasta (8 oz. dry)

In a 2-quart casserole, cook butter and onion 
at High for 1 to 2 minutes until onion is soft, 
stirring once.

Add flour, salt, mustard, and pepper; mix well. 
Cook at High for 30 to 60 seconds until mixture 
boils. Stir in milk until smooth.

Stir in red pepper. Cook at High for 2 to 3 
minutes until mixture boils and thickens 
slightly, stirring twice. Stir in cheese until 
melted.

Add broccoli and pasta, mix well. Cover with 
lid. Cook at High for 4 to 6 minutes until heated 
through, stirring once. Stir before serving. 
Makes 6 servings.

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