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Savory Beef Stew


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  • 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



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.

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