Tasty Beef Stew with Roasted Vegetables
Tasty Beef Stew with Roasted Vegetables
Serves: 6
Calorie: 662, Proteins: 43 g, Total Fat: 18 g, Fiber: 7 g, Sugar 6 g.


1 lbs beef for stew,(1 3/4 to 2 lbs), cut into 1 inch pieces 1 Tbs olive oil 3 cloves garlic, minced 3/4 tsp pepper 1 can ready-to-serve beef broth(13-3/4 to 14-1/2 ounces) 2 tsp dried thyme 1 Tbs cornstarch dissolved in 2 tablespoons water 2 tsp balsamic vinegar 3 cups cooked couscous 12 each medium mushrooms 6 quart tomatoes, quartered, seeded 3 quart onions, quartered 1 Tbs balsamic vinegar 1 Tbs each olive oil


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.

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