| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Main dish, Soup/stew | 6 | Servings |
INGREDIENTS
| 1 3/4 | lb | Boneless beef bottom round |
| 1 | tb | Olive oil |
| 3 | Garlic cloves; crushed | |
| 1 | cn | Ready-to-serve beef broth (13 to 14 1/2 oz) |
| 2 | ts | Dried thyme leaves |
| 12 | md | Mushrooms |
| 6 | Plum tomatoes each cut lengthwise into quarters, seeded | |
| 3 | sm | Onions; each cut lengthwise into quarters |
| 1 1/2 | tb | Olive oil |
| 1 1/2 | tb | Balsamic vinegar; plus… |
| 2 | ts | Blasamic vinegar; (divided) |
| 1 | tb | Cornstarch; dissolved in… |
| 2 | tb | Water |
| 3 | c | Cooked couscous |
INSTRUCTIONS
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 Posted to MM-Recipes Digest by "Tonya Stinson" <babyface49@hotmail.com> on Aug 13, 1998
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