Samsung MW830WA Manuel D’Utilisation

1½ lbs. beef stew cubes, cut into ½-inch pieces

½ 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 ½-inch slices (about 1 
cup)

½ cup barley

1 bay leaf

¼ tsp. pepper

1 pkg. (9-10 oz.) frozen peas, thawed

1. 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.

2. Stir in beef broth, carrots, barley, bay leaf, 

and pepper. Cover with lid. Cook at Medium 
for 45 to 50 minutes until carrots and beef 
are tender, stirring 2 to 3 times.

3. 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.

¼ cup butter or margarine

¼ cup chopped onion

1½ Tbs. flour

½ tsp. salt

¼ tsp. dry mustard

1

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8

 tsp. pepper

1½ cups milk

¼ 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)

1. In a 2-quart casserole, cook butter and onion 

at High for 2 to 3 minutes until onion is soft, 
stirring once.

2. Add flour, salt, mustard, and pepper; mix 

well. Cook at High for 60 to 90 seconds until 
mixture boils. Stir in milk until smooth.

3. 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.

4. 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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