Ingredients
- 10 sun tomatoes (dried)
- 4 sprigs parsley (fresh)
- 2 batches
- 2 sprigs thyme (fresh)
- 1 chunks
- 7,600 gr dutch oven
- 1,800 gr beef chuck
- 900 gr butternut squash
- 700 ml beef broth
- 240 ml wine (red)
- 65 gr tomato paste
- 60 ml balsamic vinegar
- 65 gr flour
- 60 ml olive oil
- 45 ml oil in
- 16 ml oil in same over (pan)
- 1 gr salt
- 1 gr 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 half 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.) ----
