Preparation Time: 2 hours 30 minutes
Serving Ideas: Serve with couscous.
1 3/4 pounds boneless beef bottom round
1 tablespoon olive oil
3 cloves garlic, crushed
1 13-ounce can ready-to-serve beef broth (13 - 14 1/2 oz)
2 teaspoons dried thyme leaves
12 medium mushrooms
6 plum tomatoes, cut lengthwise into quarters, seeded
3 small onions, cut into quarters
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar (plus 2 teaspoons), divided
1 tablespoon cornstarch, dissolved in 2 tablespoons water
3 cups couscous, cooked
Servings: 6
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 425ºF. Lightly spray 15 × 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 425ºF 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.
Servings: 6
Serving Ideas: Serve with couscous.
1 3/4 pounds boneless beef bottom round
1 tablespoon olive oil
3 cloves garlic, crushed
1 13-ounce can ready-to-serve beef broth (13 - 14 1/2 oz)
2 teaspoons dried thyme leaves
12 medium mushrooms
6 plum tomatoes, cut lengthwise into quarters, seeded
3 small onions, cut into quarters
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar (plus 2 teaspoons), divided
1 tablespoon cornstarch, dissolved in 2 tablespoons water
3 cups couscous, cooked
Servings: 6
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 425ºF. Lightly spray 15 × 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 425ºF 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.
Servings: 6
