Beef Ragout W/ Sun-dried Tomatoes And Winter Squash

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Magazine, Meats, Soups/stews	8	Servings

INGREDIENTS

10		Sun-dried tomatoes, not oil
		. packed
4	lb	Beef chuck, trimmed cut
		. into cubes
1/2	c	Flour, all-purpose
4	T	Olive oil
2		Onions, sliced
3		Carrots, thinly sliced
3	c	Beef broth
1	c	Red wine
1/4	c	Balsamic vinegar
1/4	c	Tomato paste
3		Garlic, minced
4		Sprigs fresh parsley
2		Sprigs fresh thyme
4	c	Butternut squash, peeled
		. cut into 1" chunks
1/2	t	Salt
1/4	t	Black pepper
1		Frozen green peas, 10oz

INSTRUCTIONS

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. In large plastic or paper bag, coat beef with
four in 2 batches, shaking offexcess. Place in single layer on wax
paper. 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. 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 1/2 hours, or until the meat is almost tender, stirring
occasionally. 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 1/2 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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1118 Calories From Fat: 763 Total Fat: 84.7g Cholesterol: 233.6mg Sodium: 712.7mg Potassium: 1048.3mg Carbohydrates: 23.4g Fiber: 3.3g Sugar: 6.4g Protein: 61.5g