preparation 2.5 hrs
1. Trim fat from beef. Cut beef into 3 cm pieces. In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add beef and garlic ( half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with 0.75 teaspoon pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1.5 to 2 hours or until beef is tender.
2. Meanwhile heat oven to 220ºC . Lightly spray 15 x 25 cm jelly roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1.5 tablespoons oil and 1.5 tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 220ºC 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.
Nutrition information per serving: 374 calories 33 g protein 13 g fat (3g saturated fatty acids) 120 calories from total fat (by calories from fat in beef) 82 mg cholesterol 4.9 mg iron 268 mg sodium
* COOKFDN brings you this recipe with permission from: * Texas Beef Council -http://www.txbeef.org