---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BEEF RAGOUT W/ SUN-DRIED TOMATOES & WINTER SQ
  Categories: Magazine, Meats, Soups/stews
       Yield: 8 servings
  
      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.)
  
 -----