Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Savory Beef Stew With Roasted Vegetables Recipe
    Lost? Site Map

    Savory Beef Stew With Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim fat from beef.
    2. 2
      Cut beef into 1-inch pieces.
    3. 3
      In Dutch oven, heat 1 tbsp.
    4. 4
      oil over medium heat until hot.
    5. 5
      Add beef and garlic (half at a time) and brown evenly, stirring occasionally.
    6. 6
      Pour off drippings.
    7. 7
      Season with pepper.
    8. 8
      Stir in broth and dried thyme.
    9. 9
      Bring to a boil; reduce heat to low.
    10. 10
      Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
    11. 11
      Meanwhile heat oven to 425 degrees.
    12. 12
      Lightly spray 15x10 inch jelly roll pan with cooking spray.
    13. 13
      Place vegetables in pan.
    14. 14
      Combine 1 1/2 tbsps.
    15. 15
      oil and 1 1/2 tbsps.
    16. 16
      vinegar; drizzle over vegetables, tossing to coat.
    17. 17
      Roast in 425 degree oven 20-25 minutes or until tender.
    18. 18
      Bring beef stew to a boil over medium-high heat.
    19. 19
      Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly.
    20. 20
      Stir in roasted vegetables and remaining 2 tsps.
    21. 21
      vinegar.
    22. 22
      Sprinkle with fresh thyme, if desired.
    23. 23
      Serve with couscous.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Savory Beef Stew With Roasted Vegetables

    Serving Size: 1 (420 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 598.7
     
    Calories from Fat 117
    19%
    Total Fat 13.0 g
    20%
    Saturated Fat 3.2 g
    16%
    Cholesterol 87.3 mg
    29%
    Sodium 345.4 mg
    14%
    Total Carbohydrate 77.0 g
    25%
    Dietary Fiber 6.1 g
    24%
    Sugars 4.7 g
    18%
    Protein 42.7 g
    85%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites