Beef Barley And Butternut Squash Stew With Blue Cheese Croutons Recipes

BEEF AND BUTTERNUT SQUASH STEW

Steps:

• In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

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

BUTTERNUT SQUASH AND BARLEY SOUP

Steps:

• Place all ingredients, except turkey, in a 5- or 6-qt. slow cooker. Cook, covered, on low until squash and barley are tender, 5-7 hours., Stir in turkey; cook, covered until heated through, about 15 minutes., Freeze Option: Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator. Place in a saucepan and heat through.