Samsung MW640BA Manuale Utente

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

/

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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