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Savory Beef Stew With Roasted Vegetables

Servings: 6

Ingredients

  1-3/4 - 2 lbs pounds beef for stew, cut into 1 inch pieces

  1 tablespoon olive oil

  3 cloves garlic, minced

  3/4 teaspoon pepper

  1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth

  2 teaspoons dried thyme

  1 tablespoon cornstarch dissolved in 2 tablespoons water

  2 teaspoons balsamic vinegar

  3 cups cooked couscous

  Roasted Vegetables:

  12 medium mushrooms

  6 plum tomatoes, quartered, seeded

  3 small onions, quartered

  1-1/2 tablespoons each olive oil and balsamic vinegar

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Directions

Heat 1 tablespoon oil in Dutch oven over medium heat until hot. Brown beef with garlic in batches; pour off drippings. Return beef to pan; season with pepper.

Stir in broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.

Meanwhile heat oven to 425 degrees F. Place vegetables in lightly oiled jelly roll pan. Drizzle with 1-1/2 tablespoons oil and vinegar; toss. Roast in 425 degrees F oven 20 to 25 minutes or until tender.

Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened. Stir in vegetables and 2 teaspoons vinegar. Serve with couscous.