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Savory Beef Stew With Roasted Vegetables

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      Title: SAVORY BEEF STEW WITH ROASTED VEGETABLES
 Categories: Main dish, Soup/stew
      Yield: 6 Servings
 
  1 3/4 lb Boneless beef bottom round
      1 tb Olive oil
      3    Garlic cloves; crushed
      1 cn Ready-to-serve beef broth
           - (13 to 14 1/2 oz)
      2 ts Dried thyme leaves
     12 md Mushrooms
      6    Plum tomatoes
           - each cut lengthwise
           - into quarters, seeded
      3 sm Onions; each cut lengthwise
           - into quarters
  1 1/2 tb Olive oil
  1 1/2 tb Balsamic vinegar; plus...
      2 ts Blasamic vinegar; (divided)
      1 tb Cornstarch; dissolved in...
      2 tb Water
      3 c  Cooked couscous
 
  preparation 2 1/2 hrs
  
  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
  (1/2 at a time) and brown evenly, stirring occasionally. Pour off
  drippings. Season with 3/4 teaspoon pepper. Stir in 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.
  
  2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly
  roll pan with vegetable cooking spray. Place vegetables in pan.
  Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle
  over vegetables, tossing to coat. Roast in 425 F 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.
  
  Nutrition information per serving:
  
      374    calories
       33 g  protein 13 g fat (3g saturated fatty acids) 120 calories
  from total fat (by calories from fat in beef)
       82 mg cholesterol
      4.9 mg iron 268 mg sodium
  
  * COOKFDN brings you this recipe with permission from: * Texas Beef
  Council -- http://www.txbeef.org
 
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