Beef Stew With Roasted Vegetables

Makes 4
Prep 15 m
Cook 65 m
Roast 25 - 35 m


Roasted Vegetables:


  1. 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. 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. 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.
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Printed from 07/21/2019