Beef Barley And Butternut Squash Stew With Blue Cheese Croutons Food

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BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

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



BEEF, BARLEY, AND BUTTERNUT SQUASH STEW WITH BLUE CHEESE CROUTONS image

Categories     Soup/Stew     Beef

Yield 6 bowls

Number Of Ingredients 17

1+3/4 lb boneless beef chuck, trimmed and cut into 1-inch cubes
kosher salt and freshly ground pepper
5 tbs all-purpose flour
4+1\2 tbs unsalted butter (1+1\2 tbs softened
1 tbs extra-virgin olive oil
2 large leeks (white and light-green parts only), halved and thinly sliced
2 medium carrots, cut into 1-inch pieces
2 medium ribs selery, chopped
1 cup dry white wine
6 cups lower-dalt chicken broth
2/3 cup pearl barley
3 dried bay leaves
1 tbs finely chopped fresh sage
1 tsp nutmeg
1 small butternut squash 9about 1+1\2 lb) peeled, seeded and cut into 1\2-inch cubes--about 3+1\2 cups
1\4 cup chopped fresh flat-leaf parsley ( I used a hand full of dried)
1\4 cup half-half

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

EASY BEEF STEW WITH BUTTERNUT SQUASH



Easy Beef Stew with Butternut Squash image

Butternut squash and carrots lend sweetness to this savory fall stew. And that hint of zest in the broth? That's BBQ sauce.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 7 servings, 1 cup each

Number Of Ingredients 12

3 Tbsp. oil, divided
1-1/2 lb. beef stew meat, trimmed, cut into 1-1/2 inch pieces
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
3 carrots, sliced
1/2 cup BULL'S-EYE Original Barbecue Sauce
1 tsp. dried thyme leaves
1 bay leaf
6 small red potatoes (1 lb.), cut in half
1 small butternut squash, peeled, cut into 1-1/2-inch pieces

Steps:

  • Heat oven to 350ºF.
  • Heat 2 Tbsp. oil in large skillet over medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Remove meat from skillet; set aside.
  • Add remaining oil, onions and garlic to skillet; cook 5 min. or until onions are crisp-tender. Add flour; cook and stir 1 min. Add beef broth; cook 5 min. or until thickened, stirring frequently to scrape browned bits from bottom of skillet. Add carrots, barbecue sauce, thyme and bay leaf; stir. Bring to boil. Remove from heat. Stir in meat. Spoon into 3-qt. casserole sprayed with cooking spray.
  • Bake 1-1/4 hours. Add potatoes and squash; cover. Bake additional 45 min. or until meat is tender. Remove and discard bay leaf.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Make and share this Beef and Butternut Squash Stew recipe from Food.com.

Provided by SilverML8

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 lbs stewing beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup marsala wine
1 lb butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomato
3 -4 cups beef broth
2 tablespoons chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 727.4, Fat 21, SaturatedFat 6.1, Cholesterol 145.2, Sodium 1234.7, Carbohydrate 30.1, Fiber 3.6, Sugar 7.3, Protein 54.1

BEEF BARLEY STEW



Beef Barley Stew image

My husband loves a beef stew especially with home-made herb dumplings so when I included pearl barley in it for the first time he thought I had put rice in the stew but after tasting it he thought it was a great addition and gave it a thumbs up, so now I make it for him on a regular basis in the winter months.

Provided by SueVM

Categories     Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 lbs beef stew meat, cut into 1-inch pieces
1/2 cup flour, to coat
2 tablespoons oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper (or to taste)
1/2 teaspoon salt (optional)
1 teaspoon oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 -6 cups beef stock
3 large red potatoes, cut into chunks
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup pearl barley
1 cup baby carrots
1/2 cup celery, chopped

Steps:

  • Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
  • In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
  • Add onion and garlic to skillet beef drippings and cook until onion is translucent.
  • In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
  • Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.

BEEF STEW WITH BUTTERNUT SQUASH



Beef Stew With Butternut Squash image

Make and share this Beef Stew With Butternut Squash recipe from Food.com.

Provided by Ck2plz

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 lb stewing beef, cut into cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon peeled and minced fresh ginger
1 lb butternut squash, peeled and cut into cubes (about 2 1/2 cups)
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1 (8 ounce) can no-salt-added tomato sauce
1 1/2 cups low sodium beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups cooked whole wheat couscous
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
4 teaspoons minced fresh parsley

Steps:

  • Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
  • Add onion; cook, stirring, until translucent, about 6 minutes.
  • Add garlic and ginger; cook, stirring, 1 minute more.
  • Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
  • Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

Nutrition Facts : Calories 354.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 116.1, Carbohydrate 29.1, Fiber 6.1, Sugar 9.8, Protein 29.3

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