Beef ragout w/ sun-dried tomatoes & winter squash
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Sun-dried tomatoes; not oil | |
| . packed | ||
| 4 | pounds | Beef chuck; trimmed, cut |
| . into cubes | ||
| ½ | cup | Flour; all-purpose |
| 4 | tablespoons | Olive oil |
| 2 | larges | Onions; sliced |
| 3 | mediums | Carrots; thinly sliced |
| 3 | cups | Beef broth |
| 1 | cup | Red wine |
| ¼ | cup | Balsamic vinegar |
| ¼ | cup | Tomato paste |
| 3 | cloves | Garlic; minced |
| 4 | Sprigs fresh parsley | |
| 2 | Sprigs fresh thyme | |
| 4 | cups | Butternut squash; peeled, |
| . cut into 1\" chunks | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | pack | Frozen green peas; 10oz |
Directions
1. Bring small saucepan of water to a boil. Add tomatoes; cover and remove from heat. Let tomatoes stand 20 minutes to soften, then drain and quarter; set aside.
2. In large plastic or paper bag, coat beef with four in 2 batches, shaking offexcess. Place in single layer on wax paper.
3. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium-high heat. Add beef in batches so pan is not crowded. Cook until browned on all sides. (Add a bit of additional oil if needed.) Remove to large plate.
4. Warm remaining 1 tablespoon of oil in same pan over medium high heat. Add onion; cook 10 minutes, or until lightly browned, stirring occasionally. Reduce heat; add carrots and cook 3 minutes. Add broth, wine and vinegar, stirring to scrape up brown bits. Stir in quartered tomatoes, beef and juices, tomato paste, garlic, parsley and thyme.
Cover; bring to a boil. Reduce heat and simmer 1½ hours, or until the meat is almost tender, stirring occasionally.
5. Add squash, salt and pepper and bring back to a simmer. Cover and cook 15 minutes, or until squash is fork-tender.
Dinner Plan: Remove ½ of stew to microwaveproof container; cool, then freeze for later use. To remaining stew, add peas (if desired) and wamm thnough. (Approximate microwave times: Defrost 40 minutes: to reheat, add peas and cook 8 minutes, stirring once or twice.) Makes 2 meals for family of 4.
Per serving: 565 cal, 50g protein, 26g fat, 29g carbohydrate, 151mg cholesterol, 885mg sodium.
** Working Mother -- Tenth Anniversary Issue -- October 1995 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-07-95
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