Side Pannel
Beef Ragout W/ Sun-Dried Tomatoes and Winter Squash
Beef Ragout W/ Sun-Dried Tomatoes and Winter Squash
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 10 Sun-dried tomatoes; not oil
- . packed
- 4 lb Beef chuck; trimmed, cut
- . into cubes
- 1/2 c Flour; all-purpose
- 4 tb Olive oil
- 2 lg Onions; sliced
- 3 md Carrots; thinly sliced
- 3 c Beef broth
- 1 c Red wine
- 1/4 c Balsamic vinegar
- 1/4 c Tomato paste
- 3 cl Garlic; minced
- 4 Sprigs fresh parsley
- 2 Sprigs fresh thyme
- 4 c Butternut squash; peeled,
- . cut into 1" chunks
- 1/2 ts Salt
- 1/4 ts Black pepper
- 1 pk Frozen green peas; 10oz
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, shaking
offexcess. Place in single layer on wax paper.
3. 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.
4. 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.
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.)
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, shaking
offexcess. Place in single layer on wax paper.
3. 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.
4. 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.
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.)
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