Savory Beef Stew with Roasted Vegetables Soups, Stews & Chilis

Ingredients

• 2 lbs. boneless beef chuck shoulder or bottom round roast
• 1 Tbsp. olive oil
• 3 cloves garlic, crushed
• 3/4 tsp. pepper
• 1 can (14 1/2 oz.) ready-to-serve beef broth
• 2 tsp. dried thyme leaves
• vegetable cooking spray
• 12 medium mushrooms
• 6 plum tomatoes, each cut lengthwise into quarters, seeded
• 3 small onions, each cut lengthwise into quarters
• 1-1/2 Tbsp. olive oil
• 1-1/2 Tbsp. plus 2 tsp. balsamic vinegar
• 1 Tbsp. cornstarch, dissolved in 2 Tbsp. water
• chopped fresh thyme (optional)

Instructions

Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 Tbsp. oil over medium heat until hot. Add beef and garlic (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season beef with 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.

Meanwhile, heat oven to 425°F. Lightly spray 15x10-inch jelly roll pan with 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 minutes or until tender.

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 tsp. vinegar. Sprinkle with fresh thyme, if desired.