Fine Cooking Quick Beef Barley Soup
Servings: 6
Cool nights phone call for a warming, satisfying stew. Summit this one with the salty blue cheese and walnut croutons, breaking them upwards into the stew equally you swallow.
Ingredients
- ane-3/4 lb. boneless beef chuck, trimmed and cutting into 1-inch cubes
- Kosher table salt and freshly ground blackness pepper
- 5 Tbs. all-purpose flour
- four-ane/2 Tbs. unsalted butter (1-i/2 Tbs. softened)
- 1 Tbs. extra-virgin olive oil
- 2 large leeks (white and green parts only), halved and thinly sliced
- 2 medium carrots, cut into 1-inch pieces
- two medium ribs celery, chopped
- one cup dry white vino, such as Sauvignon Blanc
- 6 cups lower-table salt chicken broth
- 2/iii cup pearl barley
- 3 dried bay leaves
- 1 Tbs. finely chopped fresh sage
- 1 tsp. freshly grated nutmeg
- 1 pocket-sized butternut squash (about 1-one/2 lb.), peeled, seeded, and cut into 1/ii-inch cubes (about 3-1/iii cups)
- one/4 loving cup chopped fresh flat-leaf parsley
- 1/4 loving cup half-and-half
- 3 oz. blue cheese, crumbled (virtually 3/4 cup)
- three Tbs. finely chopped walnuts
- 18 (one/2-inch-thick) baguette slices
- Calories (kcal) : 690
- Fat Calories (kcal): 320
- Fat (g): 36
- Saturated Fat (one thousand): 16
- Polyunsaturated Fat (one thousand): 3.5
- Monounsaturated Fat (g): xiii
- Cholesterol (mg): 95
- Sodium (mg): 750
- Carbohydrates (g): 54
- Fiber (k): nine
- Poly peptide (m): 34
Preparation
- 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 big bowl with two Tbs. of the flour. Oestrus ane Tbs. of the butter and the oil in a 5-i/two- to 6-quart Dutch oven over medium-high heat. Cook half of the beef until browned on several sides, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Echo with the remaining beefiness.
Melt 2 Tbs. of the butter in the pot. Add the leeks, carrots, celery, and a pinch of salt, reduce the estrus to medium and melt, stirring occasionally, until softened, virtually 10 minutes. Add together the wine and cook, scraping up any browned $.25 with a wooden spoon, until evaporated, seven to viii minutes. Stir in the remaining three Tbs. flour and cook for one minute.
Whisk in five cups of the broth. Stir in the barley, bay leaves, sage, nutmeg, 1/two tsp. common salt, and the beef along with any accumulated juices. Bring to a boil. Cover the pot snugly with foil and and then a tight-plumbing equipment lid and braise in the oven until the beef is almost tender, nearly 1 60 minutes. Stir in the squash and the remaining 1 cup broth. Cover with the foil and lid and continue braising until the beef and squash are very tender, almost 30 minutes more than. Remove and discard the bay leaves from the stew, and and so stir in the parsley and half-and-one-half. Flavour to sense of taste with common salt and pepper. Keep hot.
In a small bowl, combine the softened 1-1/2 Tbs. butter with the blue cheese, walnuts, and 1/2 tsp. pepper. Spread the mixture evenly onto the baguette slices. Transfer to a baking sheet.
Position a rack about 8 inches from the broiler element and heat the broiler on loftier. Broil the croutons until deep aureate-chocolate-brown and crisp, 2 to 3 minutes. Serve the stew with the croutons.
Serve with Arugula, Carrot & Celery Root Salad with Almonds and rustic bread for sopping upward the stew.
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Reviews (24 reviews)
-
angelcso | 12/06/2017
Delicious!!! Followed recipe exactly except forgot the half & half.
Didnt intendance for the bluish cheese croutons. So much flavor. I did not utilize depression common salt broth ao didnt need to add any salt. -
ndchef | 10/18/2016
4 stars assumes the utilise of the croutons broken up into the stew, as that would requite it more than flavor. Eaten without, equally and so many reviewers have washed, information technology is pretty bland. I prefer a recipe that uses tomatoes and a little miso to requite it flavor. I did add together fresh shitakes, but they got lost.
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mixqueen | 01/07/2014
Very good! Made pretty close to recipe. Didn't have fresh parsley and sage so used stale. Likewise used half craven and half beef broth. My husband won't swallow walnuts so used pecans for the toast which I loved! Great emphasis to the stew!! Oh ya! Totally forgot the cream! Next time I would try, although I didn't feel like the stew was lacking!
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Source: https://www.finecooking.com/recipe/beef-barley-and-butternut-squash-stew-with-blue-cheese-croutons
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