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savory beef stew with roasted vegetables

Ingredients For savory beef stew with roasted vegetables

  • 1.75 lb
    boneless beef bottom round
  • 1 Tbsp
    cornstarch dissolved in 2 tablespoons water
  • 2 tsp
    balsamic vinegar
  • 1.5 Tbsp
    balsamic vinegar
  • 3 sm
    onions, cut lengthwise into quarters
  • 6
    plum tomatoes, cut lengthwise into quarters
  • 12
    medium mushrooms
  • 2 tsp
    dried thyme leaves
  • 1 can
    beef broth
  • 3
    garlic cloves, crushed
  • 1 Tbsp
    olive oil
  • 3 c
    cooked couscous

How To Make savory beef stew with roasted vegetables

  • 1
    Trim fat from beef.
  • 2
    Cut beef into 1-inch pieces.
  • 3
    In dutch oven, heat 1 tablespoon oil over medium heat until hot.
  • 4
    Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally.
  • 5
    Pour off drippings.
  • 6
    Season with 3/4 teaspoon pepper.
  • 7
    Stir in broth and dried thyme.
  • 8
    Bring to a boil; reduce heat to low.
  • 9
    Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
  • 10
    Meanwhile heat oven to 425.
  • 11
    Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray.
  • 12
    Place vegetables in pan.
  • 13
    Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables, tossing to coat.
  • 14
    Roast in 425 oven 20 to 25 minutes or until tender.
  • 15
    Bring beef stew to a boil over medium-high heat.
  • 16
    Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly.
  • 17
    Stir in roasted vegetables and remaining 2 teaspoon vinegar.
  • 18
    Serve with couscous.

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