| Ingredients: |
|
|
1&3/4-2 |
|
pounds beef for stew, cut into 1 inch pieces |
|
1 |
|
tablespoon olive oil |
|
3 |
|
cloves garlic, minced |
| 3/4 |
|
teaspoon pepper |
| 1 |
|
can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth |
| 2 |
|
teaspoons dried thyme |
| 1 |
|
tablespoon cornstarch dissolved in 2 tablespoons water |
| 2 |
|
teaspoons balsamic vinegar |
| 3 |
|
cups cooked couscous |
|
|
|
| Roasted Vegetables: |
|
12 |
|
medium mushrooms |
|
6 |
|
plum tomatoes, quartered, seeded |
| 3 |
|
small onions, quartered |
| 1-1/2 |
|
tablespoons each olive oil and balsamic vinegar |
|
|
Instructions: |
|
1. |
|
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. |
|
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. |
|
3. |
|
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. |
|
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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