Savory Beef Stew with Roasted Vegetables

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 6 servings

Ingredients

1- 3/4 to 2 lbs beef for stew, cut into 1 inch pieces

1 Tbs olive oil

3 cloves garlic, minced

3/4 tsp pepper

1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth

2 tsp dried thyme

1 Tbs cornstarch dissolved in 2 tablespoons water

2 tsp balsamic vinegar

3 cups cooked couscous

Roasted Vegetables:

12 medium mushrooms

6 plum tomatoes, quartered, seeded

3 small onions, quartered

1 1/2 Tbs balsamic vinegar

1- 1/2 Tbs each olive oil

Directions

Heat 1 tablespoon oil in Dutch oven over medium heat until hot. Brown beef with garlic in batches; pour off drippings. Return beef to pan; season with pepper.

Stir in broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.

Meanwhile heat oven to 425°F. Place vegetables in lightly oiled jelly roll pan. Drizzle with 1-1/2 tablespoons oil and vinegar; toss. Roast in 425°F oven 20 to 25 minutes or until tender.

Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened. Stir in vegetables and 2 teaspoons vinegar. Serve with couscous.

Nutrition facts

Serving Size 1 serving

Calories 662

Calories from Fat 161 (24%)

% Daily Value*

27%Total Fat 18g

25%Saturated Fat 5g

Polyunsaturated Fat 1.4g

Monounsaturated Fat 10.1g

29%Cholesterol 87mg

9%Sodium 220mg

29%Potassium 1032mg

27%Total Carbohydrate 81g

28%Dietary Fiber 7g

Sugars 6g

Sugar Alcohols 0g

86%Protein 43g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath