Beef Ragout W/ Sun-dried Tomatoes & Winter Squash Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
10: Sun-dried tomatoes, not oil
1/4 cup: Balsamic vinegar,
. packed,
1/4 cup: Tomato paste,
4 lbs: Beef chuck, trimmed, cut
3 centiliter: Garlic, minced
. into cubes,
4 Sprigs: fresh parsley,
1/2 cup: Flour, all-purpose
2 Sprigs: fresh thyme,
4 tbsp: Olive oil,
4 cup: Butternut squash, peeled,
2 large: Onions, sliced
. cut into 1" chunks,
3 medium: Carrots, thinly sliced
1/2 tsp: Salt,
3 cup: Beef broth,
1/4 tsp: Black pepper,
1 cup: Red wine,
1 package: 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.)
Makes 2 meals for family of 4.
Per serving: 565 cal, 50g protein, 26g fat, 29g carbohydrate, 151mg
cholesterol, 885mg sodium.
** Working Mother -- Tenth Anniversary Issue -- October 1995 **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-07-95
Source from luhu.jp
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.)
Makes 2 meals for family of 4.
Per serving: 565 cal, 50g protein, 26g fat, 29g carbohydrate, 151mg
cholesterol, 885mg sodium.
** Working Mother -- Tenth Anniversary Issue -- October 1995 **
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-07-95
Source from luhu.jp