Sentry Foods Recipes

Savory Beef Stew with Roasted Balsamic Vegetables

Yield: 6 servings

Preparation Time: and Total Time: 2 1/2 hours


2 pounds boneless beef bottom round roast, trimmed and cut into 1- inch pieces or 1 3/4 pound beef stew meat
1 Tablespoon olive oil
3 cloves garlic, chopped
3/4 teaspoon black pepper
4 cups beef broth
2 teaspoons dried thyme leaves
Cooking spray
12 whole mushrooms
6 plum tomatoes, each cut lengthwise, into quarters and seeded
3 small onions, each cut lengthwise, into quarters
1 1/2 Tablespoons olive oil
1 1/2 Tablespoons Balsamic vinegar
1 Tablespoon cornstarch, dissolved in 2 Tbsp water
2 teaspoons Balsamic vinegar
1 cup couscous, prepared according to package directions

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 374
Cholesterol: 33g
Sodium: 268mg
Total Carbohydrates: 82mg
Protein: 13g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Preheat oven to 425 degrees F

In a 5- quart Dutch oven, heat 1 tbsp olive oil over medium heat; add beef and brown evenly. Add garlic and stir for one minute. Pour off drippings.

Stir in black pepper, 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 lightly spray 15 x 10 x 1 inch- pan with cooking spray. Place whole mushrooms, plum tomatoes and onion in pan. Combine 1 1/2 tbsp olive oil and 1 1/2 tbsp vinegar; drizzle over vegetables, tossing to coat. Roast 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 teaspoons vinegar.

Serve with couscous.

Source: Texas Beef Council

Please note that some ingredients and brands may not be available in every store.

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