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