Basic information

Name: Savory beef stew with roasted vegetables

Yield: 6

Categories main dish, soup/stew



 82 mg
 Plum tomatoes each cut lengthwise into quarters, seeded
 .9 mg iron 268 mg sodium
 33 g
 protein 13 g fat (3g saturated fatty acids) 120 calories
 3 c
 Cooked couscous
 Garlic cloves; crushed
 sm Onions; each cut lengthwise into quarters
 ts Dried thyme leaves
 ts Blasamic vinegar; (divided)
 tb Water
 md Mushrooms
 1 cn
 Ready-to-serve beef broth (13 to 14 1/2 oz)
 3/4 lb Boneless beef bottom round
 tb Olive oil
 1/2 tb Olive oil
 1/2 tb Balsamic vinegar; plus...
 tb Cornstarch; dissolved in...
 1/2 to 2 hours or until beef is tender.


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

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:

from total fat (by calories from fat in beef)

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