SAVORY BEEF STEW WITH ROASTED VEGETABLES

FOR THE STEW:
1 3/4 to 2 pounds beef for stew, cut into 1 inch pieces
1 tablespoon olive oil
3 cloves garlic, minced
3/4 teaspoon pepper
1 can (13 3/4 to 14 1/2 ounces) ready-to-serve beef broth
2 teaspoons dried thyme
ROASTED VEGETABLES:
12 medium mushrooms
6 plum tomatoes, quartered, seeded
3 small onions, quartered
1 1/2 tablespoons each olive oil and balsamic vinegar
TO FINISH THE STEW:
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 teaspoons balsamic vinegar
TO SERVE:
3 cups cooked couscous

TO PREPARE THE STEW:
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.

TO PREPARE THE ROASTED VEGETABLES:
Meanwhile heat oven to 425 degrees F.

Place vegetables in lightly oiled jelly roll pan. Drizzle with 1 1/2 tablespoons oil and vinegar; toss.

Roast in 425 degree F oven 20 to 25 minutes or until tender.

TO FINISH THE STEW:
Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened. Stir in vegetables and 2 teaspoons vinegar.

Serve with couscous.

Servings: 6
Source: National Cattleman's Beef Board