Savory Beef Stew With Roasted Vegetables
- 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
- Trim fat from beef.
- Cut beef into 1-inch pieces.
- In Dutch oven, heat 1 tbsp.
- oil over medium heat until hot.
- Add beef and garlic (half at a time) and brown evenly, stirring occasionally.
- Pour off drippings.
- Season with pepper.
- Stir in broth and dried thyme.
- Bring to a boil; reduce heat to low.
- Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
- Meanwhile heat oven to 425 degrees.
- Lightly spray 15x10 inch jelly roll pan with cooking spray.
- Place vegetables in pan.
- Combine 1 1/2 tbsps.
- oil and 1 1/2 tbsps.
- vinegar; drizzle over vegetables, tossing to coat.
- Roast in 425 degree oven 20-25 minutes or until tender.
- Bring beef stew to a boil over medium-high heat.
- Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly.
- Stir in roasted vegetables and remaining 2 tsps.
- vinegar.
- Sprinkle with fresh thyme, if desired.
- Serve with couscous.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0