Savory Beef Stew With Roasted Vegetables

Submitted by Dancer

• Ready In: 2hrs 20mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 3⁄4 - 2 lbs boneless beef chuck shoulder pot roast or 1 3/4-2 lbs bottom round steaks
• 1 1⁄2 tablespoons olive oil
• 3 cloves garlic, crushed
• 3⁄4 teaspoon pepper
• 1 (13 3/4 ounce) can ready-to-serve beef broth
• 2 teaspoons dried thyme leaves
• vegetable oil cooking spray
• 12 medium mushrooms
• 6 plum tomatoes, each cut lengthwise into quarters,seeded
• 3 small onions, each cut lengthwise into quarters
• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 tablespoons balsamic vinegar
• 2 teaspoons balsamic vinegar
• 1 tablespoon cornstarch, dissolved in 2 tbs. water
• thyme, chopped fresh (optional)
• 3 cups cooked couscous

directions

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