Tasty Beef Stew with Roasted Vegetables
Calorie: 662, Proteins: 43 g, Total Fat: 18 g, Fiber: 7 g, Sugar 6 g.
Heat 1 tablespoon oil in Dutch oven over medium heat until hot. Brown
beef with garlic in batches; pour off drippings. Return beef to pan; season with pepper.
Stir in broth and thyme; bring to a boil. Reduce heat; cover tightly
and simmer 1-3/4 to 2 hours or until beef is fork-tender.
Meanwhile heat oven to 425°F. Place vegetables in lightly oiled
jelly roll pan. Drizzle with 1-1/2 tablespoons oil and vinegar; toss. Roast in 425°F oven
20 to 25 minutes or until tender.
Stir cornstarch mixture into stew; cook and stir 2 minutes or until
thickened. Stir in vegetables and 2 teaspoons vinegar. Serve with couscous.