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Savory Beef Stew with Roasted Vegetables

Savory Beef Stew with Roasted Vegetables

Ingredients

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

Nutrition Facts

Serving Size 1 serving
Amount Per Serving
Calories 662 Fiber 7g
Calories From Fat 161 Sugars 6g
Total Fat 18g Protein 43g
Saturated Fat 5g Carbohydrates 81g
Cholesterol 87mg Potassium 1032mg
Sodium 220mg Sodium Extra
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Serves: 6
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Full | 3x5 | 4x6
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