Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Savory Beef Stew with Roasted Vegetables Ingredients: 1-3/4 to 2 pounds beef for stew, cut into 1 inch pieces 1 tablespoon olive oil 3 cloves garlic, minced 3/4 teaspoon pepper 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth 2 teaspoons dried thyme 1 tablespoon cornstarch dissolved in 2 tablespoons water 2 teaspoons balsamic vinegar 3 cups cooked couscous   Roasted Vegetables: 12 medium mushrooms 6 plum tomatoes, quartered, seeded 3 small onions, quartered 1-1/2 tablespoons each olive oil and balsamic vinegar Instructions: 1. Heat 1 tablespoon oil in Dutch oven over medium heat until hot. Brown beef with garlic in batches; pour off drippings. Return beef to pan; season with pepper. 2. Stir in broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender. 3. Meanwhile heat oven to 425°F. Place vegetables in lightly oiled jelly roll pan. Drizzle with 1-1/2 tablespoons oil and vinegar; toss. Roast in 425°F oven 20 to 25 minutes or until tender. 4. Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened. Stir in vegetables and 2 teaspoons vinegar. Serve with couscous. Makes 6 servings. View more recipes that are Family Pleasers.

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