Recipe - Beef Ragout W Sun-Dried Tomatoes And Winter Squash

10 Sundried tomatoes; not oil
. packed
4 pound Beef chuck; trimmed, cut
. into cubes
One half cup Flour; allpurpose
4 tablespoon Olive oil
2 lg Onions; cut or sliced up
3 md Carrots; thinly cut or sliced up
3 cup Beef broth
1 cup Red wine
One fourth cup Balsamic vinegar
One fourth cup Tomato paste
3 cl Garlic; minced
4 Sprigs fresh parsley
2 Sprigs fresh thyme
4 cup Butternut squash; peeled,
. cut into 1" chunks
One half teaspoon Salt
One fourth teaspoon Black pepper
1 pack Frozen green peas; 10oz

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 8quart Dutch oven over mediumhigh
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 1 One half 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 forktender.

Dinner Plan: Remove One half 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.)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip