HealthNotes

Savory Beef Stew with Roasted Vegetables

• From: National Cattleman's Beef Association

Ingredients

• 1- 3/4 to 2 lbs beef for stew, cut into 1 inch pieces

• 1 Tbs olive oil

• 3 cloves garlic, minced

• 3/4 tsp pepper

• 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth

• 2 tsp dried thyme

• 1 Tbs cornstarch dissolved in 2 tablespoons water

• 2 tsp balsamic vinegar

• 3 cups cooked couscous

• Roasted Vegetables:12 medium mushrooms

• 6 plum tomatoes, quartered, seeded

• 3 small onions, quartered

• 1 1/2 Tbs balsamic vinegar

• 1- 1/2 Tbs each olive oil

Fork-tender beef floats in broth alongside mushrooms, onions, and tomatoes.

Directions

• 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.
• 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.
• Meanwhile heat oven to 425°F. Place vegetables in lightly oiled jelly roll pan. Drizzle with 1-1/2 tablespoons oil and vinegar; toss. Roast in 425°F oven 20 to 25 minutes or until tender.
• Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened. Stir in vegetables and 2 teaspoons vinegar. Serve with couscous.