Beef Ragout with Sun-Dried Tomatoes & Winter Sq
Submitted by girzie
Hearty beef chuck ragout braised in red wine and balsamic vinegar with sun-dried tomatoes, butternut squash, and fresh herbs. A warming fall and winter stew that freezes beautifully.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minWhen the weather turns cold, this is the stew you want simmering on the stove.
Chunks of beef chuck get browned until crusty, then braise for hours in a rich sauce built on red wine, balsamic vinegar, sun-dried tomatoes, and tomato paste.
Butternut squash goes in near the end and turns silky, adding natural sweetness that balances the tang of the vinegar and the concentrated punch of those tomatoes.
This recipe makes a big batch on purpose. Freeze half now and thank yourself later on a busy weeknight.
Kitchen Tips
- Brown the beef in batches without crowding the pan. Overcrowding steams the meat instead of searing it, and you lose all that caramelized flavor.
- Soak the sun-dried tomatoes for a full 20 minutes so they soften completely and blend into the sauce.
- Add the butternut squash in the last 15 minutes only. It cooks faster than you think and turns to mush if left too long.
- The balsamic vinegar is doing real work here. Do not skip it. It gives the sauce a depth that plain red wine alone cannot match.
Ingredients
Directions
- 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, Place in single layer on wax paper.
- Warm 3 tablespoons of the oil in 8-quart Dutch oven over 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 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.
- 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. )
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