Savory Beef Stew with Roasted Vegetables Recipe

Savory Beef Stew with Roasted Vegetables Recipe

  • 1 tablespoon olive oil
  • 2 pounds beef for stew, cut in 1 inch pieces
  • 3 cloves garlic, minced
  • 3/4 teaspoon pepper
  • 1 (14.5 ounce) can ready-to-serve beef broth
  • 2 teaspoons dried thyme
  • 12 medium mushrooms
  • 6 plum tomatoes, quartered, seeded
  • 3 small onions, quartered
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon cornstarch dissolved in
  • 2 tablespoons water
  • 2 teaspoons balsamic vinegar
  • 3 cups cooked couscous
  1. Heat 1 tablespoon oil in Dutch oven over medium heat until hot. Brown beef with garlic in batches; pour off drippings. Return beef to pan; season with pepper.
  2. Stir in broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 hours or until beef is fork-tender.
  3. Meanwhile heat oven to 425 degrees F. Place mushrooms, tomatoes, and onions in lightly oiled jelly roll pan. Drizzle with 1 1/2 tablespoons oil and vinegar; toss. Roast 20 to 25 minutes or until tender.
  4. Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened. Stir in vegetables and 2 teaspoons vinegar. Serve with couscous.
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