Maytag UMC1071AAB/W 사용자 설명서

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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