Savory beef stew with roasted vegetables

6 Servings

Ingredients

Quantity Ingredient
1¾ pounds Boneless beef bottom round
1 tablespoon Olive oil
3 Garlic cloves; crushed
1 can Ready-to-serve beef broth (13 to 14 1/2 oz)
2 teaspoons Dried thyme leaves
12 mediums Mushrooms
6 Plum tomatoes each cut lengthwise into quarters, seeded
3 smalls Onions; each cut lengthwise into quarters
1½ tablespoon Olive oil
1½ tablespoon Balsamic vinegar; plus...
2 teaspoons Blasamic vinegar; (divided)
1 tablespoon Cornstarch; dissolved in...
2 tablespoons Water
3 cups Cooked couscous
1½ to 2 hours or until beef is tender.

Directions

preparation 2½ hrs

1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add beef and garlic (½ at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with ¾ teaspoon pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray. Place vegetables in pan.

Combine 1 ½ tablespoons oil and 1 ½ tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 425 F oven 20 to 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 teaspoon vinegar. Serve with couscous.

Nutrition information per serving: 374 calories

33 g protein 13 g fat (3g saturated fatty acids) 120 calories from total fat (by calories from fat in beef) 82 mg cholesterol

4.9 mg iron 268 mg sodium

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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