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.) —–