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Beef Stew w/Roasted Vegetables Category: beef/Soup/stew Get More Recipes
Serves: 6

Preparation Time:
20 minutes

 Cooking Time: 2 hours
Description: Oven style that doesn't take forever!
Ingredients Amount Variations
Boneless beef bottom round 1 3/4 lb.s  
olive oil 1 T.  
garlic, crushed 3 cloves RC Roasted Garlic Base
Beef Redibase 2 tsp. RC Beef, Veal, Lamb or Pork Base
water 2 cups  
dried thyme 2 tsp.  
tomatoes, fresh, seeded, diced 6  
onions, small, quartered 3 small  
olive oil 1 1/2 T.  
Balsamic vinegar, divided 2 1/2 T.  
cornstarch 1 T. dissolved in 2 T. water
Couscous, cooked 3 cups  

Directions:
 Trim fat from beef. Cut beef into 1 inch pieces. In Dutch oven, heat 1 T. oil over medium heat until hot. Add beef and garlic and brown evenly, stirring occasionally. Pour off drippings. Season with 3/4 tsp. pepper. Stir in water, Redibase and 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 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 T. oil and 1 1/2 T. vinegar; drizzle over vegetables, tossing to coat. Roast in 425° 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 tsp. vinegar. Serve with couscous.