Beef Stew With Roasted Vegetables Recipe

American Stew

More American Stew Recipes

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

Print this recipe

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Beef Stew With Roasted Vegetables


Chef's Choice 610 Premium Electric Food Slicer