| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Main dish, Soup/stew | 6 | Servings |
INGREDIENTS
| 1 3/4 | lb | Boneless beef bottom round |
| 1 | T | Olive oil |
| 3 | Garlic cloves, crushed | |
| 1 | Ready-to-serve beef broth | |
| 13 to 14 1/2 oz | ||
| 2 | t | Dried thyme leaves |
| 12 | Mushrooms | |
| 6 | Plum tomatoes | |
| each cut lengthwise | ||
| into quarters seeded | ||
| 3 | Onions, each cut lengthwise | |
| into quarters | ||
| 1 1/2 | T | Olive oil |
| 1 1/2 | T | Balsamic vinegar, plus… |
| 2 | t | Blasamic vinegar, divided |
| 1 | T | Cornstarch, dissolved in… |
| 2 | T | Water |
| 3 | c | Cooked couscous |
| 1 1/2 | 2 hours or until beef is tender. Meanwhile heat ov, 2 hours or until beef is tender. Meanwhile heat oven to 425 | |
| 374 | c | alories 33 g protein 13 g fat, 3g saturated fatty acids 120 |
| 4 | mg iron 268 mg sodium |
INSTRUCTIONS
preparation 2 1/2 hrs 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 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. 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: calories from total fat (by calories from fat in beef) 82 mg cholesterol 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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Nutrition (calculated from recipe ingredients)
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Calories: 449
Calories From Fat: 187
Total Fat: 20.8g
Cholesterol: 109.8mg
Sodium: 441.3mg
Potassium: 701.1mg
Carbohydrates: 23.5g
Fiber: 2.3g
Sugar: 2.3g
Protein: 40.2g