| 1 | Preparation 2 ?hrs Trim fat from beef. |
| 2 | Cut beef into 1-inch pieces. |
| 3 | In dutch oven, heat 1 tablespoon oil over medium heat until hot. |
| 4 | Add beef and garlic (?at a time) and brown evenly, stirring occasionally. |
| 5 | Pour off drippings. |
| 6 | Season with ?teaspoon pepper. |
| 7 | Stir in broth and dried thyme. |
| 8 | Bring to a boil; reduce heat to low. |
| 9 | Cover tightly and simmer 1 ?to 2 hours or until beef is tender. |
| 10 | Meanwhile heat oven to 425°F. |
| 11 | Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray. |
| 12 | Place vegetables in pan. |
| 13 | Combine 1 ?tablespoons oil and 1 ?tablespoons vinegar; drizzle over vegetables, tossing to coat. |
| 14 | Roast in 425°F oven 20 to 25 minutes or until tender. |
| 15 | Bring beef stew to a boil over medium-high heat. |
| 16 | Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly. |
| 17 | Stir in roasted vegetables and remaining 2 teaspoon vinegar. |
| 18 | Serve with couscous. |
| 19 | 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 |
