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
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.)
