Savory Beef Stew With Roasted Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Boneless beef bottom round,
1 tbsp: Olive oil,
3: Garlic cloves, crushed
1 can: Ready-to-serve beef broth, 13 to 14 1/2 oz
2 tsp: Dried thyme leaves,
12 medium: Mushrooms,
6: Plum tomatoes each cut lengthwise into quarters, seeded
3 small: Onions, each cut lengthwise into quarters
1 1/2 tbsp: Olive oil,
1 1/2 tbsp: Balsamic vinegar, plus...
2 tsp: Blasamic vinegar, (divided)
1 tbsp: Cornstarch, dissolved in...
2 tbsp: Water,
3 cup: Cooked couscous,
Directions:
preparation 2 1/2 hrs
1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven,
heat 1 tablespoon oil over medium heat until hot. Add beef and garlic
(1/2 at a time) and brown evenly, stirring occasionally. Pour off
drippings. Season with 3/4 teaspoon pepper. Stir in 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.
2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly
roll pan with vegetable cooking spray. Place vegetables in pan.
Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle
over vegetables, tossing to coat. Roast in 425 F oven 20 to 25
minutes or until tender.
3. 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 teaspoon
vinegar. Serve with couscous.
Nutrition information per serving:
374 calories
33 g protein 13 g fat (3g saturated fatty acids) 120 calories
from total fat (by calories from fat in beef)
82 mg cholesterol
4.9 mg iron 268 mg sodium
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven,
heat 1 tablespoon oil over medium heat until hot. Add beef and garlic
(1/2 at a time) and brown evenly, stirring occasionally. Pour off
drippings. Season with 3/4 teaspoon pepper. Stir in 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.
2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly
roll pan with vegetable cooking spray. Place vegetables in pan.
Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle
over vegetables, tossing to coat. Roast in 425 F oven 20 to 25
minutes or until tender.
3. 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 teaspoon
vinegar. Serve with couscous.
Nutrition information per serving:
374 calories
33 g protein 13 g fat (3g saturated fatty acids) 120 calories
from total fat (by calories from fat in beef)
82 mg cholesterol
4.9 mg iron 268 mg sodium
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp