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 --