SHOP 'n SAVE Recipes
	https://www.shopnsavefood.com/Recipes/Detail/3726/Savory_Beef_Stew_with_Roasted_Balsamic_Vegetables
	
	
 
	
	
		
			
			
			
				
					
				
				
				
					
					
					Savory Beef Stew with Roasted Balsamic Vegetables
					
					
					
					
					
					
					
					
					Yield: 6 servings
					
					Preparation Time: and Total Time: 2 1/2 hours
			
				
				 
				
				
				
					
						Ingredients
						
							
								
									
										
									
			 						
										
											
											| 2 | 
											pounds | 
											
												
												boneless beef bottom round roast, trimmed and cut into 1- inch pieces or 1 3/4 pound beef stew meat
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 1 | 
											Tablespoon | 
											
												
												olive oil
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 3 | 
											cloves | 
											
												
												garlic, chopped
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 3/4 | 
											teaspoon | 
											
												
												black pepper
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 4 | 
											cups | 
											
												
												beef broth
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 2 | 
											teaspoons | 
											
												
												dried thyme leaves
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											 | 
											 | 
											
												
												Cooking spray
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 12 | 
											 | 
											
												
												whole mushrooms
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 6 | 
											 | 
											
												
												plum tomatoes, each cut lengthwise, into quarters and seeded
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 3 | 
											 | 
											
												
												small onions, each cut lengthwise, into quarters
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 1 1/2 | 
											Tablespoons | 
											
												
												olive oil
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 1  1/2 | 
											Tablespoons | 
											
												
												Balsamic vinegar
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 1 | 
											Tablespoon | 
											
												
												cornstarch, dissolved in 2 Tbsp water
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 2 | 
											teaspoons | 
											
												
												Balsamic vinegar
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
								
									
										
									
			 						
										
											
											| 1 | 
											cup | 
											
												
												couscous, prepared according to package directions
												
											 | 
										
									
									
										| 
											 
											 
										 | 
									
									
									
								
							
						
				
						
						
						
					
					
					
				 
				
				
				
				
					
				
				
				
				
					
						Directions:
						Preheat oven to 425 degrees F
In a 5- quart Dutch oven, heat 1 tbsp olive oil over medium heat; add beef and brown evenly.  Add garlic and stir for one minute.  Pour off drippings.  
Stir in black pepper, 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.    
Meanwhile lightly spray 15 x 10 x 1 inch- pan with cooking spray.  Place whole mushrooms, plum tomatoes and onion in pan.  Combine 1 1/2 tbsp olive oil and 1 1/2 tbsp vinegar;  drizzle over vegetables, tossing to coat.  Roast 20 to 25 minutes or until tender.    
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 teaspoons vinegar.  
Serve with couscous.   
					 
				
				
				
					
						
						Photo and food styling by Webstop
Recipe by Texas Beef Council
					 
				
					
						Please note that some ingredients and brands may not be available in every store.
					 
				
				
				
				
				
				
					 
				
			 
		 
		
			
  
  
  
    
    	
    		
          
            
          
    			
            
            
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	SHOP 'n SAVE Recipes
	https://www.shopnsavefood.com/Recipes/Detail/3726/Savory_Beef_Stew_with_Roasted_Balsamic_Vegetables