Savory Beef Stew with Roasted Vegetables
Yield
4 servingsPrep
30 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
beef, round steak
boneless, bottom |
|
| 1 | tablespoon |
olive oil
|
|
| 3 | x |
garlic cloves
crushed |
*
|
| 1 | can |
beef stock
ready to serve, (13 to 14 1/2 oz) |
*
|
| 2 | teaspoons |
thyme
dried |
*
|
| 12 | each |
mushrooms
medium |
|
| 6 | each |
italian plum (roma) tomatoes
each cut lengthwise, into quarters, seeded |
|
| 3 | each |
onions
small, cut lengthwise, into quarters |
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 ½ | tablespoons |
balsamic vinegar
plus... |
|
| 2 | teaspoons |
balsamic vinegar
(divided) |
|
| 1 | tablespoon |
cornstarch
dissolved in... |
|
| 2 | tablespoons |
water
|
|
| 3 | cups |
couscous
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
beef, round steak
boneless, bottom |
|
| 15 | ml |
olive oil
|
|
| 3 | x |
garlic cloves
crushed |
*
|
| 1 | can |
beef stock
ready to serve, (13 to 14 1/2 oz) |
*
|
| 1E+1 | ml |
thyme
dried |
*
|
| 12 | each |
mushrooms
medium |
|
| 6 | each |
italian plum (roma) tomatoes
each cut lengthwise, into quarters, seeded |
|
| 3 | each |
onions
small, cut lengthwise, into quarters |
|
| 23 | ml |
olive oil
|
|
| 23 | ml |
balsamic vinegar
plus... |
|
| 1E+1 | ml |
balsamic vinegar
(divided) |
|
| 15 | ml |
cornstarch
dissolved in... |
|
| 3E+1 | ml |
water
|
|
| 7.1E+2 | ml |
couscous
cooked |
|
Directions
- Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 tablespoon oil over medium heat until hot.
Add beef and garlic (½ at a time) and brown evenly, stirring occasionally.
Pour off drippings.
Season with ¾ teaspoon pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1½ to 2 hours or until beef is tender. 2. Meanwhile heat oven to 425℉ (220℃). Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1½ tablespoons oil and 1½ tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 425℉ (220℃) oven 20 to 25 minutes or until tender. 3. 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 teaspoon vinegar. Serve with couscous.
