Savory Beef Stew With Roasted Vegetables

Ingredients

1 3/4 lb beef bottom round
2 1/2 tb olive oil
3 garlic
1 package ready-to-serve beef broth
2 ts thyme leaves
12 mushrooms
6 tomatoes
3 onions
1 1/2 tb balsamic vinegar
2 ts blasamic vinegar
1 tb cornstarch
2 tb water
3 c couscous

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.

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