Savory Beef Stew with Roasted Vegetables

Most beef stews dump everything in one pot and stew the vegetables to mush. This Mediterranean-leaning version splits the work: the beef braises slowly in thyme-laced broth, while the vegetables roast separately at high heat to keep their shape, color, and concentrated flavor.

The roasting move is what sets this apart. Quartered Roma tomatoes, whole mushrooms, and onion wedges get tossed with olive oil and balsamic vinegar, then blasted at 425°F (220°C) until the edges char. The vegetables stay distinct in the bowl rather than disappearing into the gravy.

A cornstarch slurry thickens the broth at the end into a glossy, light gravy that coats but doesn’t gum up. A final splash of balsamic vinegar stirred in at serving time wakes up the whole pot. Couscous underneath is the pillow that catches every drop.

Chef Tips

• Brown the beef in batches with space between pieces. Crowding the pan steams instead of sears.
• Use Roma tomatoes, not slicing tomatoes. Romas hold their shape under high oven heat.
• Don’t peel the mushrooms or wash them under water. A damp paper towel keeps them dry so they roast instead of steaming.
• Slurry the cornstarch with cold water first. Adding dry cornstarch to hot liquid clumps every time.

Variations

• Swap couscous for polenta or buttered egg noodles to soak up the sauce.
• Add a splash of red wine to the braising broth for deeper flavor.
• Stir in a handful of pitted Kalamata olives with the roasted vegetables for a Greek twist.