Beef Stew With Roasted Vegetables

Makes
4
Prep
15
m
Cook
65
m
Roast
25 - 35
m
Ingredients
Roasted Vegetables:
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.
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.