Beef Ragout W/ Sun-dried Tomatoes And Winter Squash
| 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)
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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