COOKING INSTRUCTIONS
RecipesBeef and Barley Stew
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
1.In a
2.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, stir- ring 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.
COOKING INSTRUCTIONS 21