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Beef Ragout W/ Sun-dried Tomatoes & Winter Sq

Beef Ragout W/ Sun-dried Tomatoes & Winter Sq is built on Flour All Purpose, Olive Oil, Beef Broth, Balsamic Vinegar, and Tomato Paste. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 4 tbsp
• 3 cup
• 1/4 cup
• 1/4 cup
• 4 cup
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Bring small saucepan of water to a boil.

2. 2

   Add tomatoes; cover and remove from heat.

3. 3

   Let tomatoes stand 20 minutes to soften, then drain and quarter; set aside.

4. 4

   2. In large plastic or paper bag, coat beef with four in 2 batches, shaking offexcess. Place in single layer on wax paper.

5. 5

   Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium-high heat.

6. 6

   Add beef in batches so pan is not crowded.

7. 7

   Cook until browned on all sides. (Add a bit of additional oil if needed.) Remove to large plate.

8. 8

   Warm remaining 1 tablespoon of oil in same pan over medium high heat.

9. 9

   Add onion; cook 10 minutes, or until lightly browned, stirring occasionally.

10. 10

    Reduce heat; add carrots and cook 3 minutes.

11. 11

    Add broth, wine and vinegar, stirring to scrape up brown bits.

12. 12

    Stir in quartered tomatoes, beef and juices, tomato paste, garlic, parsley and thyme.

13. 13

    Cover; bring to a boil.

14. 14

    Reduce heat and simmer 1 1/2 hours, or until the meat is almost tender, stirring occasionally.

15. 15

    5. Add squash, salt and pepper and bring back to a simmer. Cover and cook 15 minutes, or until squash is fork-tender.

16. 16

    Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use.

17. 17

    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.)