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Stew: Savory Beef Stew With Roasted Vegetables

Source of Recipe

www.beeftips.com


List of Ingredients

1-3/4 to 2 lb. boneless beef chuck shoulder or bottom round
1-1/2 TBS. olive oil
3 cloves garlic, crushed
3/4 tsp. pepper
1 can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth
2 tsp. dried thyme leaves
vegetable cooking spray
12 medium mushrooms
6 plum tomatoes, each cut lengthwise into quarters, seeded
3 small onions, each cut lengthwise into quarters
1-1/2 TBS. olive oil
1-1/2 TBS. plus 2 tsp. balsamic vinegar (divided)
1 TBS. cornstarch, dissolved in 2 TBS. water
thyme, chopped fresh (optional)
3 c. cooked couscous



Recipe

1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 TBS. oil over medium heat until hot. Add beef and garlic (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/2 to 2 hours or until beef is tender.

2. Meanwhile heat oven to 425 degrees. Lightly spray 15x10 inch jelly roll pan with cooking spray. Place vegetables in pan. Combine 1-1/2 TBS. oil and 1-1/2 TBS. vinegar; drizzle over vegetables, tossing to coat. Roast in 425 degree oven 20-25 minutes or until tender.

3. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly. Stir in roasted vegetables and remaining 2 tsp. vinegar. Sprinkle with fresh thyme, if desired. Serve with couscous.

Prep Time: 30 minutes
Cook Time: 1 1/2 to 2 hours
YIELD: 6 Servings