Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.)

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