Savory Beef Stew With Roasted Vegetables

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2hrs 20mins

Ingredients Nutrition


  1. Trim fat from beef.
  2. Cut beef into 1-inch pieces.
  3. In Dutch oven, heat 1 tbsp.
  4. oil over medium heat until hot.
  5. Add beef and garlic (half at a time) and brown evenly, stirring occasionally.
  6. Pour off drippings.
  7. Season with pepper.
  8. Stir in broth and dried thyme.
  9. Bring to a boil; reduce heat to low.
  10. Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
  11. Meanwhile heat oven to 425 degrees.
  12. Lightly spray 15x10 inch jelly roll pan with cooking spray.
  13. Place vegetables in pan.
  14. Combine 1 1/2 tbsps.
  15. oil and 1 1/2 tbsps.
  16. vinegar; drizzle over vegetables, tossing to coat.
  17. Roast in 425 degree oven 20-25 minutes or until tender.
  18. Bring beef stew to a boil over medium-high heat.
  19. Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly.
  20. Stir in roasted vegetables and remaining 2 tsps.
  21. vinegar.
  22. Sprinkle with fresh thyme, if desired.
  23. Serve with couscous.

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