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.) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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|Serving Size: 1 Serving (1213g)|
|Recipe Makes: 8|
|Calories from Fat: 402 (50%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 810
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