Top this satisfying stew with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.

SERVES 6

INGREDIENTS

• 1 3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 5 Tbs. unbleached 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 celery, chopped
• 1 cup dry white wine, such as Sauvignon Blanc
• 6 cups lower-salt chicken broth
• 2/3 cup pearl barley
• 3 dried bay leaves
• 1 Tbs. finely chopped fresh sage
• 1 tsp. freshly grated nutmeg
• 1 small butternut squash (about 1 1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3 1/3 cups)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup half-and-half
• 3 oz. blue cheese, crumbled (about 3/4 cup)
• 3 Tbs. finely chopped walnuts
• 18 1/2-inch-thick baguette slices

 INSTRUCTIONS

1. Preheat oven to 350°F.
2. Season beef with 1 tsp. salt and 1/4 tsp. pepper, and toss in a large bowl with 2 Tbs. flour. Heat 1 Tbs. butter and oil in a 5 1/2- or 6-quart Dutch oven over medium-high heat. Cook half of the beef until browned on several sides, about 5 minutes. Transfer beef to a plate using a slotted spoon. Repeat with remaining beef.
3. Melt 2 Tbs. butter in the pot. Add leeks, carrots, celery, and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add wine and cook, scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in remaining 3 Tbs. flour and cook for 1 minute.
4. Whisk in 5 cups of broth. Stir in barley, bay leaves, sage, nutmeg, 1/2 tsp. salt, and beef along with any accumulated juices. Bring to a boil. Cover pot snugly with foil and then a tight-fitting lid and braise in the oven until beef is almost tender, about 1 hour. Stir in squash and remaining 1 cup broth. Cover with foil and lid and continue braising until beef and squash are very tender, about 30 minutes more.
5. Remove and discard bay leaves from the stew, and then stir in parsley and half-and-half. Season to taste with salt and pepper. Keep hot.
6. In a small bowl, combine 1 1/2 Tbs. softened butter with blue cheese, walnuts, and 1/2 tsp. pepper. Spread mixture evenly onto baguette slices. Transfer to a baking sheet.
7. Position a rack about 8 inches from the broiler element and heat broiler on high. Broil croutons until deep golden-brown and crisp, 2 to 3 minutes. Serve stew with croutons, breaking them up into the stew as you eat.

NUTRITION INFORMATION PER SERVING:

• 690 CALORIES | 34g PROTEIN | 54g CARB | 36g TOTAL FAT | 16g SAT FAT | 13g MONO FAT | 3.5g POLY FAT | 95mg CHOL | 750mg SODIUM | 9g FIBER