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Savory Beef Stew With Roasted Vegetables Recipe

by Global Cookbook

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. 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. 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. 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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