Name: Beef Stew With Roasted Vegetables
Prep time: 15 min
Cook time: 1 h 5 min
Yield: 4
Ingredients: 1 pound beef chuck, cut into 1/2-inch cubes; 3 cloves garlic, peeled, left whole; 1 teaspoon olive oil; 1 1/2 teaspoons dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 can (13-3/4 ounces) reduced-sodium beef broth; 1 pound sweet potatoes, peeled and cubed; 1/2 pound mushrooms, sliced; 1 Spanish onion, cut into chunks; 2 sweet red peppers, cut into 1/2-inch pieces; 2 teaspoons olive oil; 1 tablespoon balsamic vinegar; 4 tablespoons water; 1 teaspoon balsamic vinegar

1 pound beef chuck, cut into 1/2-inch cubes
3 cloves garlic, peeled, left whole
1 teaspoon olive oil
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (13-3/4 ounces) reduced-sodium beef broth

Roasted Vegetables:

1 pound sweet potatoes, peeled and cubed
1/2 pound mushrooms, sliced
1 Spanish onion, cut into chunks
2 sweet red peppers, cut into 1/2-inch pieces
2 teaspoons olive oil
1 tablespoon balsamic vinegar
4 tablespoons water
1 teaspoon balsamic vinegar

Directions

1 of 3 Brown beef and garlic in oil in Dutch oven, about 5 minutes. Drain fat. Stir in thyme, salt, pepper, broth. Cover; simmer 1 hour until tender.
2 of 3 Meanwhile, preheat oven to 450 degrees F. To roast vegetables, cut all into uniform pieces. Toss thoroughly with olive oil and balsamic vingear. Spread vegetables in baking pan in single layer; do not overlap. Roast 25-35 minutes or until sweet potatoes are tender, tossing once or twice during cooking.
3 of 3 Bring stew to boiling. Stir in cornstarch mixture; cook, stirring, 2 minutes to slightly thicken. Stir in roasted vegetables and 1 teaspoon vinegar.

Nutrition Information for Beef Stew With Roasted Vegetables
Servings Per Recipe: 4
Per Serving: 48 mg chol., 38 g pro., 789 mg sodium, 58 g carb., 17 g Fat, total, 544 kcal cal.