Savory Beef Stew with Roasted Balsamic Vegetables

Yield: 6 servings

Preparation Time: and Total Time: 2 1/2 hours

Ingredients

2 pounds boneless beef bottom round roast, trimmed and cut into 1- inch pieces or 1 3/4 pound beef stew meat

1 Tablespoon olive oil

3 cloves garlic, chopped

3/4 teaspoon black pepper

4 cups beef broth

2 teaspoons dried thyme leaves

Cooking spray

12 whole mushrooms

6 plum tomatoes, each cut lengthwise, into quarters and seeded

3 small onions, each cut lengthwise, into quarters

1 1/2 Tablespoons olive oil

1 1/2 Tablespoons Balsamic vinegar

1 Tablespoon cornstarch, dissolved in 2 Tbsp water

2 teaspoons Balsamic vinegar

1 cup couscous, prepared according to package directions

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 374

Cholesterol: 33g

Sodium: 268mg

Total Carbohydrates: 82mg

Protein: 13g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 425 degrees F

In a 5- quart Dutch oven, heat 1 tbsp olive oil over medium heat; add beef and brown evenly. Add garlic and stir for one minute. Pour off drippings.

Stir in black pepper, 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 lightly spray 15 x 10 x 1 inch- pan with cooking spray. Place whole mushrooms, plum tomatoes and onion in pan. Combine 1 1/2 tbsp olive oil and 1 1/2 tbsp vinegar; drizzle over vegetables, tossing to coat. Roast 20 to 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 teaspoons vinegar.

Serve with couscous.

Photo and food styling by Webstop
Recipe by Texas Beef Council

Please note that some ingredients and brands may not be available in every store.

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