Prunier's Market Recipes
https://www.pruniersmarket.com/Recipes/Detail/3726/Savory_Beef_Stew_with_Roasted_Balsamic_Vegetables
Savory Beef Stew with Roasted Balsamic Vegetables
Yield: 6 servings
Preparation Time: and Total Time: 2 1/2 hours
Ingredients
| 2 |
pounds |
boneless beef bottom round roast, trimmed and cut into 1- inch pieces or 1 3/4 pound beef stew meat
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|
|
| 1 |
Tablespoon |
olive oil
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|
|
| 3 |
cloves |
garlic, chopped
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|
| 3/4 |
teaspoon |
black pepper
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|
|
| 4 |
cups |
beef broth
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|
|
| 2 |
teaspoons |
dried thyme leaves
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Cooking spray
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| 12 |
|
whole mushrooms
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| 6 |
|
plum tomatoes, each cut lengthwise, into quarters and seeded
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| 3 |
|
small onions, each cut lengthwise, into quarters
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|
| 1 1/2 |
Tablespoons |
olive oil
|
|
|
| 1 1/2 |
Tablespoons |
Balsamic vinegar
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|
| 1 |
Tablespoon |
cornstarch, dissolved in 2 Tbsp water
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| 2 |
teaspoons |
Balsamic vinegar
|
|
|
| 1 |
cup |
couscous, prepared according to package directions
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|
Directions:
Preheat oven to 425 degrees F
In a 5- quart Dutch oven, heat 1 tbsp olive oil over medium heat; add beef and brown evenly. Add garlic and stir for one minute. Pour off drippings.
Stir in black pepper, 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 lightly spray 15 x 10 x 1 inch- pan with cooking spray. Place whole mushrooms, plum tomatoes and onion in pan. Combine 1 1/2 tbsp olive oil and 1 1/2 tbsp vinegar; drizzle over vegetables, tossing to coat. Roast 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 teaspoons vinegar.
Serve with couscous.
Photo and food styling by Webstop
Recipe by Texas Beef Council
Please note that some ingredients and brands may not be available in every store.
Prunier's Market Recipes
https://www.pruniersmarket.com/Recipes/Detail/3726/Savory_Beef_Stew_with_Roasted_Balsamic_Vegetables