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  • Savory Beef Stew With Roasted Vegetables

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    Savory Beef Stew With Roasted Vegetables
    Servings: 6
    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
    • 1 can Ready-to-serve beef broth (13 to 14 1/2 ounce)
    • 2 tsp Dry thyme leaves
    • 12 med Mushrooms
    • 6 x Plum tomatoes each cut lengthwise into quarters, seeded
    • 3 sm Onions, each cut lengthwise into quarters
    • 1 1/2 Tbsp. Extra virgin olive oil
    • 1 1/2 Tbsp. Balsamic vinegar, plus...
    • 2 tsp Blasamic vinegar, (divided)
    • 1 Tbsp. Cornstarch, dissolved in...
    • 2 Tbsp. Water
    • 3 c. Cooked couscous

    Directions

    1. Preparation 2 1/2 hours
    2. 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.
    3. 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 Tbsp. oil and 1 1/2 Tbsp. vinegar; drizzle over vegetables, tossing to coat. Roast in 425 F oven 20 to 25 min or possibly till tender.
    4. 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.
    5. Stir in roasted vegetables and remaining 2 tsp. vinegar. Serve with couscous.

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