- 5 T bsp all-purpose flour, divided -
- Salt and pepper -
- 1¾ lb boneless beef chuck, cut into thin strips -
- 4½ T bsp extra virgin olive oil, divided -
- 2 large leeks, sliced and rinsed well -
- 2 medium carrots, cut into 1-inch pieces -
- 2 medium stalks celery, chopped -
- 1 cup dry white wine -
- 6 cups chicken broth or water, divided -
- ? cup pearl barley -
- 3 dried bay leaves -
- ¼ tsp nutmeg -
- 1 small butternut squash, peeled, seeded and cut into ½-inch cubes (approximately 2 cups) -
- ¼ cup fresh flat leaf parsley, chopped -
1. Place the rack in the center of the oven, preheated to 350ºF.
2. Season 2 Tbsp of flour with 1 tsp of salt and 1/4 tsp of pepper and then toss in a large bowl with the beef.
3. Heat 1 Tbsp of olive oil in a 5–6 quart Dutch oven over a medium–high flame. Cook half of the beef until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.
4. Heat 2 Tbsp of olive oil in the pot. Add the leeks, carrots, celery and half a teaspoon of salt. Reduce the heat to medium and cook, stirring occasionally until the vegetables have softened, about 10 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Increase the flame to medium–high and cook until the liquid has evaporated, 7–8 minutes. Stir in the remaining 3 Tbsp of flour and cook for 1 minute.
5. Pour in 5 cups of the broth. Stir in the barley, bay leaves, nutmeg, another half a teaspoon of salt and the beef, along with any accumulated juices. Bring the mixture to a boil. Cover the pot snugly with foil and then a tight-fitting lid. Place the pot in the oven and braise until the beef is almost tender, about 1 hour.
6. Remove the pot from the oven and stir in the squash and the remaining 1 cup of broth. Cover with the foil and lid and continue braising until the beef and squash are very tender, about 30 minutes more.
7. Remove and discard the bay leaves from the stew, stir in the parsley and season to taste with salt and pepper. Serve hot with a crusty baguette.
Braising is a cooking method combining both moist and dry heat. The food is typically first seared at a high temperature and then the cooking process is completed in a covered pot. Braising is often used to cook tougher cuts of meat, resulting in a dish that’s tender and flavorful.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.