1- 3/4 to 2 lbs beef for stew, cut into 1 inch pieces
1 Tbs olive oil
3 cloves garlic, minced
3/4 tsp pepper
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
2 tsp dried thyme
1 Tbs cornstarch dissolved in 2 tablespoons water
2 tsp balsamic vinegar
3 cups cooked couscous
Roasted Vegetables:
12 medium mushrooms
6 plum tomatoes, quartered, seeded
3 small onions, quartered
1 1/2 Tbs balsamic vinegar
1- 1/2 Tbs each olive oil
Directions
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.
Recipe courtesy of the National Cattleman's Beef Association
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