Savory Beef Stew

By á-2904

Ingredients

• 2 pounds boneless beef chuck shoulder or bottom round
• 1 1/2 Tablespoons olive oil
• 3 cloves garlic, crushed
• 3/4 teaspoon pepper
• 1 can ready to serve beef broth
• 2 teaspoons dried thyme leaves
• 12 medium mushrooms
• 6 plum tomatoes, cut lengthwise into quarters, seeded
• 3 small onions, cut lengthwise into quarters
• 1 1/2 Tablespoons olive oil
• 1 1/2 Tablespoons plus 2 teaspoons balsamic vinegar - divided
• 1 Tablespoon cornstarch, dissolved in 2 TBS water
• thyme chopped fresh - optional
• 3 cups cooked couscous

Preparation

Step 1

1. Trim fat from beef. Cut into 1 inch pieces. In Dutch over, heat 1 TBS oil over medium heat until hot. Add beef and garlic (half at a time) and brown evenly. Pour off drippings. Season with 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 beef is tender.

2. Meanwhile heat oven to 425. Lightly spray 15 x 10 jelly roll pan with cooking spray. Place vegetables in pan. Combine 1 1/2 TBS oil and 1 1/2 TBS vinegar, drizzle over vegetables, tossing to coat. Roast for 20 -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 vegetables and remaining 2 tsp. vinegar. Sprinkle with fresh thyme if desired. Serve with couscous.