Savory Beef Stew with Roasted Vegetables

Directions

1. 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.