Free Recipe Savory Beef Stew with Roasted Vegetables

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Savory Beef Stew with Roasted Vegetables Recipe

1-3/4 lb Boneless beef bottom round
1 tb Olive oil
3 Garlic cloves; crushed
1 cn Ready-to-serve beef broth
– (13 to 14 1/2 oz)
2 ts Dried thyme leaves
12 md Mushrooms
6 Plum tomatoes
– each cut lengthwise
– into quarters, seeded
3 sm Onions; each cut lengthwise
– into quarters
1-1/2 tb Olive oil
1-1/2 tb Balsamic vinegar; plus…
2 ts Blasamic vinegar; (divided)
1 tb Cornstarch; dissolved in…
2 tb Water
3 c Cooked couscous

Savory Beef Stew with Roasted Vegetables Preparation

preparation 2 1/2 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 (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with 3/4 teaspoon 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 F. Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2 tablespoons oil and 1 1/2 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 ~- Posted to MM-Recipes Digest by Tonya Stinson <babyface49@hotmail.com> on Aug 13, 1998

Cooking Temperature:

Recipe Serves: 6

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