Ingredients
- 10 sun tomatoes (dried)
- 4 sprigs parsley (fresh)
- 2 batches
- 2 sprigs thyme (fresh)
- 1 chunks
- 8 quart dutch oven
- 4 lb beef chuck
- 4 c butternut squash
- 3 c beef broth
- 1 c wine (red)
- 1/4 c tomato paste
- 1/4 c balsamic vinegar
- 1/2 c flour
- 4 tb olive oil
- 3 tablespoons oil in
- 1 tablespoon oil in same over (pan)
- 1/2 ts salt
- 1/4 ts black pepper
- 3 slices carrots
- 2 slices onions
- 1 package green peas (frozen)
- some additional oil if needed
- some garlic
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.) ----
