MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
       Title: Savory Beef Stew With Roasted Vegetables
  Categories: Main dish, Soup/stew
       Yield: 6 Servings
   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
   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 --