Recipe for Savory Beef Stew with Roasted Vegetables 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3/4 lb Boneless beef bottom round
1 tbl Olive oil
3 x Garlic cloves, crushed
1 can Ready-to-serve beef broth (13 to 14 1/2 oz)
2 tsp Dried thyme leaves
12 med Mushrooms
6 x Plum tomatoes each cut lengthwise into quarters, seeded
3 sm Onions, each cut lengthwise into quarters
1/2 tbl Olive oil
1/2 tbl Balsamic vinegar, plus...
2 tsp Blasamic vinegar, (divided)
1 tbl Cornstarch, dissolved in...
2 tbl Water
Instructions:
Instructions: Preparation 2 1/2 hrs

1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with 3/4 teaspoon pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.

2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 425 F oven 20 to 25 minutes or until tender.

3. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly.

Stir in roasted vegetables and remaining 2 teaspoon vinegar. Serve with couscous.

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  ... Savory Beef Stew with Couscous or Rice   ::   Savory Beer Brine for Beef and Pork   ...