Still have questions?
Talk to one of Vitacost's friendly customer service representatives using Chat Live:
Related recipes: Beef, Beef Brisket, Chuck Roast, Fall, Garlic, High Fiber, Main Dishes, Mushrooms, National Cattlemans Beef Association, Onions, Pasta, Tomatoes, Winter
Yield: 6 servings
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
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of Healthnotes.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
