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Savory Beef Stew with Roasted Vegetables
Two easy steps make a delicious choice for Saturday night supper with friends. |
Prep: 15 minutes
Cook: 2 1/2 hours
Servings: Serves 6
| 2 |
lbs. boneless beef chuck shoulder or bottom round roast |
| 1 |
Tbsp. olive oil |
| 3 |
cloves garlic, crushed |
| 3/4 |
tsp. pepper |
| 1 |
can (14 1/2 oz.) ready-to-serve beef broth |
| 2 |
tsp. dried thyme leaves |
| -- |
vegetable cooking spray |
| 12 |
medium mushrooms |
| 6 |
plum tomatoes, each cut lengthwise into quarters, seeded |
| 3 |
small onions, each cut lengthwise into quarters |
| 1-1/2 |
Tbsp. olive oil |
| 1-1/2 |
Tbsp. plus 2 tsp. balsamic vinegar |
| 1 |
Tbsp. cornstarch, dissolved in 2 Tbsp. water |
| -- |
chopped fresh thyme (optional) |
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Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 Tbsp. oil over medium heat until hot. Add beef and garlic (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season beef 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 until beef is tender. |
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Meanwhile, heat oven to 425°F. Lightly spray 15x10-inch jelly roll pan with cooking spray. Place vegetables in pan. Combine 1-1/2 Tbsp. oil and 1-1/2 Tbsp. vinegar; drizzle over vegetables, tossing to coat. Roast in 425°F oven 20 to 25 minutes or until tender. |
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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 tsp. vinegar. Sprinkle with fresh thyme, if desired. |
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