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Beef Stew With Roasted Vegetables Recipe | |
American Stew | |
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Ingredients:
1 lb. beef chuck, cut into =-inch cubes 3 cloves garlic, peeled, left whole 1 tsp. olive oil 1 1/2 tsp. dried thyme 1/ tsp. salt 1/4 tsp. black pepper 1 can (13 > oz.) reduced-sodium beef broth Roasted Vegetables: 1 lb. sweet potatoes, peeled and cubed = lb. mushrooms, sliced 1 Spanish onion, cut into chunks 2 sweet red peppers, cut into =-inch pieces 2 tsp. olive oil 1 Tbsp. balsamic vinegar 4 tsp. cornstarch dissolved in 2 Tbsp. water 1 tsp balsamic vinegar
Directions:
Brown beef and garlic in oil in Dutch oven, about 5 minutes. Drain fat. Stir in thyme, salt, pepper, broth. Cover; simmer 1 hour until tender.Meanwhile, preheat oven to 450. Cut vegetables in uniform pieces. Toss throughly with olive oil and balsamic vinegar. Spread vegetables in baking pan in one layer; do not overlap. Toss once or twice during cooking. Roast 25-35 minutes or until sweet potatoes are tender. Bring stew to boiling. Stir in cornstarch mixture; cook, stirring 2 minutes to slightly thicken. Stir in roasted vegetables and 1 tsp. vinegar. Makes 4 Servings
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