Beef Stew With Roasted Vegetables

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.

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