BEEF, BARLEY, AND BUTTERNUT SQUASH STEW WITH BLUE CHEESE CROUTONS
Steps:
- Position a rack in center of oven and heat to 350 Season the beef with 1 tsp salt and 1\4 tsp pepper and then toss in large bowl with 2 tbs flour. Heat 1tbs of the butter and oil in a 5+1\2-6 qt Dutch oven over medium-high heat. Cok half the beef until browned on several sides. Using slotted spoon, transfer the beef to a plate, Repeat with teh remaining beef Melt 2 tbs of butter in the pot. Add the leeks, carrots, celery and a pinch of salt, reduce heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook , scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in remaing 3tbs flour and cook for one minute. Whisk in 5 cups broth, stir in the barley, bay leaves,sage ,nutmeg, 1\2 tsp salt and the beef along with any accumalted juices. Bring to a boil. Cove the pot snugly with foil and then a tight fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and remaining 1 cup broth. Cover with foil and lid and continue to braise until beef and squash are very tender, about 30 mintues more. Remove and dicard bay leaves from the stew an stir in the parsley and half and half. Season to taste with salt and pepper if want the croutons 3oz crumbled blue cheese ( about 3/4 cup) 3 tbs finely chopped walnuts 18 1\2 inch thick baguette slices In a small bowl combine the softened 1+1\2 tbs buter with the blue cheese, walnuts and 1\2 tsp petter. Spread mixture evenly onto the baguette slices. Transer to a baking sheet Position a rack about 8in from the broiler and heat the broiler on high. Broil until deep golden-brown and crisp (2-3 minutes) Serve with the stew
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Dukuray Ali
[email protected]This is the best beef barley soup I've ever had! The butternut squash and blue cheese croutons are a genius addition.
Md Alim Islam
[email protected]I made this stew in my slow cooker and it turned out perfectly. It's the perfect meal to come home to on a cold winter day.
KING-XD.
[email protected]This stew is a bit time-consuming to make, but it's definitely worth the effort. The flavor is incredible!
Nur Abdi
[email protected]I'm not sure what went wrong, but my stew turned out really watery. I think I might have added too much liquid.
Christian Hurley
[email protected]This stew is perfect for a cold winter day. It's hearty and filling, and the blue cheese croutons add a bit of extra flavor.
anthony roberts
[email protected]I'm not a big fan of butternut squash, but I decided to give this recipe a try anyway. I was pleasantly surprised! The butternut squash added a nice sweetness to the stew, and the blue cheese croutons were a great addition.
Zara Meacock
[email protected]This is my new favorite stew recipe! It's so easy to make and it always turns out perfectly. The leftovers are also great for lunch or dinner the next day.
Kanchan Khanal
[email protected]The stew was delicious, but the croutons were a bit too hard for my liking. I would recommend making them a little softer next time.
RIL KAYCEE
[email protected]This stew was a bit too bland for my taste. I think I would have liked it better if I had added more spices.
Saviour Hope
[email protected]I made this for a dinner party and it was a hit! Everyone loved the unique flavor combination. The stew was comforting and satisfying, and the blue cheese croutons added a touch of sophistication.
Christina Bludsworth
[email protected]I followed the recipe exactly and it turned out beautifully. The stew was hearty and flavorful, and the croutons were a great addition. I will definitely be making this again!
Jackson Janeson
[email protected]This stew was an absolute delight! The butternut squash added a subtle sweetness that balanced perfectly with the savory beef and barley. The blue cheese croutons were the perfect finishing touch, adding a bit of tang and crunch.