Savory Beef Stew With Roasted Vegetables

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 3/4-2 lbs boneless beef chuck shoulder pot roast or 1 3/4-2 lbs bottom round steaks
• 1 1/2 tablespoons olive oil
• 3 cloves garlic, crushed
• 3/4 teaspoon pepper
• 1 (13 3/4 ounce) can ready-to-serve beef broth
• 2 teaspoons dried thyme leaves
• vegetable oil 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 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 2 teaspoons balsamic vinegar
• 1 tablespoon cornstarch, dissolved in 2 tbs. water
• thyme, chopped fresh (optional)
• 3 cups cooked couscous

Recipe

• 1 trim fat from beef.
• 2 cut beef into 1-inch pieces.
• 3 in dutch oven, heat 1 tbsp.
• 4 oil over medium heat until hot.
• 5 add beef and garlic (half at a time) and brown evenly, stirring occasionally.
• 6 pour off drippings.
• 7 season with pepper.
• 8 stir in broth and dried thyme.
• 9 bring to a boil; reduce heat to low.
• 10 cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
• 11 meanwhile heat oven to 425 degrees.
• 12 lightly spray 15x10 inch jelly roll pan with cooking spray.
• 13 place vegetables in pan.
• 14 combine 1 1/2 tbsps.
• 15 oil and 1 1/2 tbsps.
• 16 vinegar; drizzle over vegetables, tossing to coat.
• 17 roast in 425 degree oven 20-25 minutes or until tender.
• 18 bring beef stew to a boil over medium-high heat.
• 19 add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly.
• 20 stir in roasted vegetables and remaining 2 tsps.
• 21 vinegar.
• 22 sprinkle with fresh thyme, if desired.
• 23 serve with couscous.