Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons

Ingredients

• ²/₃ cup pearl barley
• 1 cup dry white wine, such as Sauvignon Blanc
• ¼ cup chopped fresh flat-leaf parsley
• 1 small butternut squash (about 1-½ lb.), peeled, seeded, and cut into ½-inch cubes (about 3-¹/₃ cups)
• 1 tsp. freshly grated nutmeg
• 1 Tbs. finely chopped fresh sage
• 3 dried bay leaves
• + 13 more ingredients
• • 6 cups lower-salt chicken broth
  • 2 medium ribs celery, chopped
  • 2 medium carrots, cut into 1-inch pieces
  • 18 (½-inch-thick) baguette slices
  • 3 Tbs. finely chopped walnuts
  • 3 oz. blue cheese, crumbled (about ¾ cup)
  • ¼ cup half-and-half
  • 2 large leeks (white and light-green parts only), halved and thinly sliced
  • 1 Tbs. extra-virgin olive oil
  • 4-½ Tbs. unsalted butter (1-½ Tbs. softened)
  • 5 Tbs. all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1-¾ lb. boneless beef chuck, trimmed and cut into 1-inch cubes

Position a rack in the center of the oven and heat the oven to 350°F. Season the beef with 1 tsp. salt and 1/4 tsp. pepper and then toss in a large bowl with 2 Tbs. of the flour. Heat 1 Tbs. of the butter and the oil in a 5-1/2- to 6-quart Dutch oven over medium-high heat. Cook half of the beef ...

View full recipe at Fine Cooking