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Ingredientes
- 1Â 3/4 lb Boneless beef bottom round
- 1 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves, crushed
- 1 can Ready-to-serve beef broth (13 to 14 1/2 ounce)
- 2 tsp Dry thyme leaves
- 12 med Mushrooms
- 6 x Plum tomatoes each cut lengthwise into quarters, seeded
- 3 sm Onions, each cut lengthwise into quarters
- 1Â 1/2 Tbsp. Extra virgin olive oil
- 1Â 1/2 Tbsp. Balsamic vinegar, plus...
- 2 tsp Blasamic vinegar, (divided)
- 1 Tbsp. Cornstarch, dissolved in...
- 2 Tbsp. Water
- 3 c. Cooked couscous
Direcciones
- Preparation 2 1/2 hours
- 1. Trim fat from beef. Cut beef into 1-inch pcs. In Dutch oven, heat 1 Tbsp. oil over medium heat till warm. Add in beef and garlic (1/2 at a time) and brown proportionately, stirring occasionally. Pour off drippings. Season with 3/4 tsp. pepper. Stir in broth and dry thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hrs or possibly till 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 Tbsp. oil and 1 1/2 Tbsp. vinegar; drizzle over vegetables, tossing to coat. Roast in 425 F oven 20 to 25 min or possibly till tender.
- 3. Bring beef stew to a boil over medium-high heat. Add in cornstarch mix; cook and stir 2 min or possibly till sauce is slightly thickened and bubbly.
- Stir in roasted vegetables and remaining 2 tsp. vinegar. Serve with couscous.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 6 servings | |
| Calories 448 | |
| Calories from Fat 191 | 43% |
| Total Fat 21.32g | 27% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 324mg | 14% |
| Potassium 997mg | 28% |
| Total Carbs 30.17g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.15g | 4% |
| Protein 33.39g | 53% |
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