Beef Recipes
Savory Beef Stew With Roasted Vegetables
Total Preparation & Cooking Time: 2-3/4 Hours |
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| Ingredients: |
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1&3/4-2 |
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pounds beef for stew, cut into 1 inch pieces |
|
1 |
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tablespoon olive oil |
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3 |
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cloves garlic, minced |
| 3/4 |
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teaspoon pepper |
| 1 |
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can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth |
| 2 |
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teaspoons dried thyme |
| 1 |
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tablespoon cornstarch dissolved in 2 tablespoons water |
| 2 |
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teaspoons balsamic vinegar |
| 3 |
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cups cooked couscous |
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| Roasted Vegetables: |
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12 |
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medium mushrooms |
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6 |
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plum tomatoes, quartered, seeded |
| 3 |
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small onions, quartered |
| 1-1/2 |
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tablespoons each olive oil and balsamic vinegar |
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Instructions: |
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1. |
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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. |
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2. |
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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. |
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3. |
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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. |
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4. |
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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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Makes 6 servings. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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