| 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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