Savory Beef Stew with Roasted Vegetables
boneless beef bottom round
plum tomatoes, cut lengthwise into quarters
onions, cut lengthwise into quarters
cornstarch dissolved in 2 tablespoons water
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.
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.
Meanwhile heat oven to 425.
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 oven 20 to 25 minutes or until tender.
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.