Beef Ragout With Sun Dried Tomatoes And Winter Squash Recipe

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   1.

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   Bring small saucepan of water to a boil.

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   Add in tomatoes; cover and remove from heat.

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

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   2.

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   In large plastic or possibly paper bag, coat beef with four in 2 batches, shaking offexcess.

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   Place in single layer on wax paper.

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   3.

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   Hot 3 Tbsp.

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    of the oil in 8-qt Dutch oven over medium-high heat.

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    Add in beef in batches so pan is not crowded.

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    Cook till browned on all sides.

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    (Add in a bit of additional oil if needed.)

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    Remove to large plate.

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    4.

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    Hot remaining 1 Tbsp.

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    of oil in same pan over medium high heat.

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    Add in onion; cook 10 min, or possibly till lightly browned, stirring occasionally.

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    Reduce heat; add in carrots and cook 3 min.

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

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

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    Cover; bring to a boil.

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    Reduce heat and simmer 1 1/2 hrs, or possibly till the meat is almost tender, stirring occasionally.

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    5.

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    Add in squash, salt and pepper and bring back to a simmer.

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    Cover and cook 15 min, or possibly till squash is fork-tender.

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

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    To remaining stew, add in peas (if you like) and wamm thnough.

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    (Approximate microwave times: Defrost 40 min: to reheat, add in peas and cook 8 min, stirring once or possibly twice.)

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