Try this Beef Ragout W/ Sun-Dried Tomatoes and Winter Squash recipe, or contribute your own.
Suggest a better description1. 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.) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (1213g) | ||
Recipe Makes: 8 | ||
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Calories: 810 | ||
Calories from Fat: 402 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 60 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 2796.2mg | 96 % | |
Potassium 1909.3mg | 50 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 27.3g | ||
Protein 57.3g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 810
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