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

Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons
Photo by Scott Phillips


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

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


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