COOKING INSTRUCTIONS

Recipes

Beef 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-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 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

Page 21
Image 21
Samsung MB7696W, MB7697G manual Beef and Barley Stew, Tsp. pepper Pkg -10 oz. frozen peas, thawed