Recipe: Beef Ragout with Sun-dried Tomatoes and Winter Squash (freeze ahead)

BEEF RAGOUT WITH SUN-DRIED TOMATOES AND WINTER SQUASH

10 sun-dried tomatoes (not oil packed)
4 lb beef chuck, trimmed, cut into cubes
1/2 cup all-purpose flour
4 tbsp olive oil, divided use
2 large onions, sliced
3 medium carrots, thinly sliced
3 cup beef broth
1 cup red wine
1/4 cup balsamic vinegar
1/4 cup tomato paste
3 cloves garlic, minced
4 sprigs fresh parsley
2 sprigs fresh thyme
4 cup butternut squash, peeled, cut into 1-inch chunks
1/2 tsp salt
1/4 tsp black pepper
1 (10 oz) pkg frozen green peas (optional)

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.

In large plastic or paper bag, coat beef with four in 2 batches, shaking off excess. Place in single layer on wax paper.

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.

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.

Add squash, salt and pepper and bring back to a simmer. Cover and cook 15 minutes, or until squash is fork-tender.

Remove 1/2 of stew to microwave-proof container; cool, then freeze for later use.

To remaining stew, add peas (if desired) and warm through.

WHEN READY TO PREPARE FROZEN RAGOUT:
Approximate microwave times: Defrost 40 minutes. To reheat, add peas and cook 8 minutes, stirring once or twice.)

Servings: 8
Adapted from unknown source