Much like the Chicago weather, I have skipped straight from the summer to winter with the beef recipes from this article. Last week was grilled steak with charred tomato butter; this week it is directly on to this warming, hearty, delicious beef stew. We had this for a special dinner-- a treat for the two aunts who give us free babysitting, so a very important group, and it was a big hit with all of us. The squash in the stew is really good-- it soaks up the beef flavor yet maintains its sweet character. The blue cheese toasts are a big hit-- I used my homemade rye bread, which was excellent.
COOK THE ISSUE 2010
Cook the Issue 2010: Beef, Barley, and Red Kuri Squash Stew with Blue Cheese croutons
By Pielove, member
September 24th, 2010
Recipe Used: Beef, Barley, etc.
posted in: Gallery, Cook the issue 2010
kitchengoddess writes: This looks delicious! Maybe I didn't see this one in my latest issue... Posted: 6:28 pm on October 15th
Pielove writes: liamsaunt, I do think it would freeze well-- in fact, I was thinking of making some for my cousin-in-law who is about to have twins! Barley soaks up liquid like crazy, so make it a bit soupy. Enjoy! Posted: 9:03 pm on September 25th
liamsaunt writes: Pie, do you think this stew would reheat well? I don't eat red meat myself, but was thinking about making this and freezing it in portions for my husband (without the crouton of course!) Posted: 10:09 am on September 25th
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