1 3/4 lb boneless beef bottom round
1 tbsp olive oil
3 garlic cloves, crushed
1 can ready-to-serve beef broth (13 to 1, 4 1/2 oz)
2 tsp dried thyme leaves
12 medium mushrooms
6 plum tomatoes each cut lengthwise, into quarters,
3 small onions, each cut lengthwise into
1 1/2 tbsp olive oil
1 1/2 tbsp balsamic vinegar, plus...
2 tsp blasamic vinegar, (divided)
1 tbsp cornstarch, dissolved in...
2 tbsp water
3 cup cooked couscous
A Recipe for
Savory Beef Stew With Roasted Vegetables
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Food Tip |
This Recipe for Savory Beef Stew With Roasted Vegetables is one of thousands in the Recipes-to-go Meal Cookbook.
Food Tip |
If you enjoy this Savory Beef Stew With Roasted Vegetables Recipe - you should enjoy the recipe collections you can find on the websites below:
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
This is a recipe for Savory Beef Stew With Roasted Vegetables from the recipe cookbook of Recipes-to-go (Meal)
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
Food Tip |
Herb Tip |
Food Tip |
preparation 2 1/2 hrs
1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven,
heat 1 tablespoon oil over medium heat until hot. Add beef and garlic
(1/2 at a time) and brown evenly, stirring occasionally. Pour off
drippings. Season with 3/4 teaspoon pepper. Stir in broth and dried
thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer
1 1/2 to 2 hours or until beef is tender.
2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly
roll pan with vegetable cooking spray. Place vegetables in pan.
Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle
over vegetables, tossing to coat. Roast in 425 F oven 20 to 25
minutes or until tender.
3. Bring beef stew to a boil over medium-high heat. Add cornstarch
mixture; cook and stir 2 minutes or until sauce is slightly thickened
and bubbly. Stir in roasted vegetables and remaining 2 teaspoon
vinegar. Serve with couscous.
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 from: * Texas Beef
Council -- http://www.txbeef.org
Serves: 6
Savory Beef Stew With Roasted Vegetables Recipe brought to you by Recipes To-Go