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  • Savory Beef Stew With Couscous Or Rice

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    Savory Beef Stew With Couscous Or Rice
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 3/4 lb boneless beef bottom round
    • 1 Tbsp. extra virgin olive oil
    • 3 x garlic cloves crushed
    • 14 ounce canned beef broth
    • 2 tsp dry thyme leaves
    • 12 med mushrooms
    • 6 x plum tomatoes quartered, seeded
    • 3 sm onions quartered
    • 1 1/2 Tbsp. extra virgin olive oil
    • 1 1/2 Tbsp. balsamic vinegar plus
    • 2 tsp balsamic vinegar
    • 1 Tbsp. cornstarch dissolved in
    • 2 Tbsp. water
    • 3 c. Cooked couscous or possibly rice

    Directions

    1. Trim fat from beef. Cut beef into 1-inch pcs. In Dutch oven, heat 1 Tbsp. oil over medium heat till warm. Add in beef and garlic (1/2 at a time) and brown proportionately, stirring occasionally. Pour off drippings. Season with 3/4 tsp. pepper. Stir in broth and dry thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hrs or possibly till beef is tender.
    2. Meanwhile heat oven to 425 degrees. Lightly spray 15- by 10-inch jelly roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2 Tbsp. oil and 1 1/2 Tbsp. vinegar; drizzle over vegetables, tossing to coat. Roast in 425 degree oven 20 to 25 min or possibly till tender.
    3. Bring beef stew to a boil over medium-high heat. Add in cornstarch mix; cook and stir 2 min or possibly till sauce is slightly thickened and bubbly. Stir in roasted vegetables and remaining 2 tsp. vinegar. Serve with couscous.

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