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How To make Beef Ragout w/ Sun Dried Tomatoes & Winter Sq
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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Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
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Rich and Creamy Tomato Soup Recipe | SO Easy!
All you need are a few kitchen staples, and you’ll have this homemade Tomato Soup ready in no time. Creamy, rich, and flavorful, this easy tomato soup is the perfect cozy recipe the whole family will love. Filled with bright tomato flavor, you wouldn’t believe the soup uses canned tomatoes. Ditch the canned soup because I promise this will quickly become your new cold-weather favorite.
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Leek Recipes / Subtitled Recipes / asmr Recipes. turkish tasty recipes
How to Make Leek Soup?
A list of materials :
2 leeks
3 Tablespoons of olive oil
1 piece chopped onion
2 cloves of chopped garlic
1 piece cube diced carrot
1 piece cube diced potato
1 overfull tablespoon of flour
6 water glasses of cold water
1 water glass of bone broth
Salt
Black pepper
Juice of 1 lemon
1 overfull tablespoon of butter
1 overfull tablespoon of red powdered pepper
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VEGAN COZY WARMING FALL RECIPES - Creamy butternut squash pasta bake + Bean chilli
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Bean & Vegetable Chilli (Serves 4):
400g cooked pinto beans
600g tinned tomatoes
200ml vegetable stock or water
4 garlic cloves
1 red onion
1 tbsp. dried oregano
1 tsp. dried thyme
¼ tsp. chilli flakes
1 tbsp. cumin seeds/ powder
1 stalk celery
2 medium carrots
1 pepper
1 tbsp. maple syrup or sweetener of choice
2 tsp. chipotle/ smoked chilli paste (adjust to suit you)
sea salt & black pepper
olive oil
handful fresh coriander
Butternut Squash Pasta Bake (Serves 4):
Butternut squash sauce
1 medium butternut squash
1 garlic cloves
¼ scotch bonnet (remove seeds)
black pepper and sea salt
1.5 tbsp. onion powder
35 g soaked Brazil nuts
400ml coconut milk (add more water to thin out if necessary)
1 garlic cloves
1 tsp. paprika
60g breadcrumbs
sea salt & black pepper
2 shallots
4 garlic cloves
1 leek
150g mushrooms
1 tbsp chopped fresh sage
1tsp. dried thyme
1tbsp. dried oregano
splash tamari
black pepper and sea salt
olive oil
300g pasta of choice
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Amazing Beef Stew With Butternut Squash - Glen And Friends Cooking
Amazing Beef Stew With Butternut Squash - Glen And Friends Cooking
Ingredients
Oil for frying
1.5 Kg (3 pounds) boneless chuck, cut into 1½-inch pieces
Salt & Pepper to taste
1 medium-size yellow onion, finely chopped
3 medium carrots, chopped
3 garlic cloves, chopped
45 mL (3 Tbsp) tomato paste
500 mL (2 cups) red wine
1L (4 cups) beef broth
30 mL (2 Tbsp) flour
30 mL (2 Tbsp) butter, softened
1 butternut squash, cut up
10 mL (2 tsp) thyme
5 mL (1 tsp) summer savoury
5 mL (1 tsp) tarragon
30 mL (2 Tbsp) flour
30 mL (2 Tbsp) butter
Method:
Heat oil in a large Dutch oven over high.
Season beef with salt and pepper.
Working in batches if necessary, brown beef..
When browned, remove to a plate.
Reduce heat, add onion, carrots, and garlic to Dutch oven.
Cook, until onions are translucent.
Add tomato paste, and cook about a minute.
Stir in wine, bring to a boil over medium and reduce liquid by half.
Add beef and broth, and bring to a gentle simmer.
Cover and simmer about 2 hours.
Meanwhile, mash together the flour and butter into a paste 'Beurre Manié'.
Stir in the Beurre Manié to thicken the sauce, then add the butternut squash, thyme, savoury, and tarragon.
Cover and continue simmering until squash is tender, about 30 minutes.
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