Savory Beef Stew with Roasted Vegetables

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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)

Savory Beef Stew with Roasted Vegetables

	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.
	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.
	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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