Recipe Photo

Beef Ragout with Sun-Dried Tomatoes and Winter Sq

Yields:4-6 servings
Rate this Recipe
Recipe Cooking TimePreparation20 minutes
Cooking40 minutes
Ready In60 minutes

Ingredients

10 each sundried tomatoes not oil packed
4 pounds beef chuck trimmed, cut, into cubes
1/2 cup flour, all-purpose
4 tablespoons olive oil
2 large onions sliced
3 medium carrots thinly
3 cups beef broth
1 cup red wine
1/4 cup balsamic vinegar
1/4 cup tomato paste
3 cloves garlic minced
4 Sprigs parsley leaves fresh
2 Sprigs thyme fresh
4 cups butternut squash peeled, cut into 1 inch chunks
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package green peas

Directions

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, Place in single layer on wax paper.

3. 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.

4. 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 1 1/2 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 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. )

Save This Page

del.icio.us
Bookmark and Share

Member Review

****

Cranberry Quince Jelly

I am grateful for having found another way to use cranberries and quince.

 
Recipe Photo