Savory Beef Stew with Roasted Balsamic Vegetables

Yield:
6 servings

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

Ingredients:

  1. 2 pounds boneless beef bottom round roast, trimmed and cut into 1- inch pieces or 1 3/4 pound beef stew meat
  2. 1 Tablespoon olive oil
  3. 3 cloves garlic, chopped
  4. 4 cups beef broth
  5. 2 teaspoons dried thyme leaves
  6. 12 whole mushrooms
  7. 6 plum tomatoes, each cut lengthwise, into quarters and seeded
  8. 3 small onions, each cut lengthwise, into quarters
  9. 1 1/2 Tablespoons olive oil
  10. 1 1/2 Tablespoons Balsamic vinegar
  11. 1 Tablespoon cornstarch, dissolved in 2 Tbsp water
  12. 1 cup couscous, prepared according to package directions
  13. 3/4 teaspoon black pepper
  14. Cooking spray
  15. 2 teaspoons Balsamic vinegar
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



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