savory beef stew with roasted vegetables

How To Make savory beef stew with roasted vegetables

• 1

  Trim fat from beef.
• 2

  Cut beef into 1-inch pieces.
• 3

  In dutch oven, heat 1 tablespoon oil over medium heat until hot.
• 4

  Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally.
• 5

  Pour off drippings.
• 6

  Season with 3/4 teaspoon pepper.
• 7

  Stir in broth and dried thyme.
• 8

  Bring to a boil; reduce heat to low.
• 9

  Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
• 10

  Meanwhile heat oven to 425.
• 11

  Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray.
• 12

  Place vegetables in pan.
• 13

  Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables, tossing to coat.
• 14

  Roast in 425 oven 20 to 25 minutes or until tender.
• 15

  Bring beef stew to a boil over medium-high heat.
• 16

  Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly.
• 17

  Stir in roasted vegetables and remaining 2 teaspoon vinegar.
• 18

  Serve with couscous.
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