Beef Ragout With Sun Dried Tomatoes And Winter Squash

Directions

1. 1. Bring small saucepan of water to a boil. Add in tomatoes; cover and remove from heat. Let tomatoes stand 20 min to soften, then drain and quarter; set aside.
2. 2. In large plastic or possibly paper bag, coat beef with four in 2 batches, shaking offexcess. Place in single layer on wax paper.
3. 3. Hot 3 Tbsp. of the oil in 8-qt Dutch oven over medium-high heat. Add in beef in batches so pan is not crowded. Cook till browned on all sides. (Add in a bit of additional oil if needed.) Remove to large plate.
4. 4. Hot remaining 1 Tbsp. of oil in same pan over medium high heat.
5. Add in onion; cook 10 min, or possibly till lightly browned, stirring occasionally. Reduce heat; add in carrots and cook 3 min. Add in 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 hrs, or possibly till the meat is almost tender, stirring occasionally.
6. 5. Add in squash, salt and pepper and bring back to a simmer. Cover and cook 15 min, or possibly till squash is fork-tender.
7. Dinner Plan: Remove 1/2 of stew to microwaveproof container; cold, then freeze for later use. To remaining stew, add in peas (if you like) and wamm thnough. (Approximate microwave times: Defrost 40 min: to reheat, add in peas and cook 8 min, stirring once or possibly twice.)