* 1-3/4 to 2 lb. beef for stew, cut into 1-in. pieces * 1 Tbsp. olive oil * 3 cloves garlic, minced * 1 can (14 to 14-1/2 oz.) beef broth * 2 tsp. dried thyme * 1 Tbsp. cornstarch dissolved in 2 Tbsp. water * 2 tsp. balsamic vinegar * 3 c. cooked couscous
Roasted Vegetables: * 12 medium mushrooms * 6 plum tomatoes, quartered, seeded * 3 small onions, quartered * 1-1/2 Tbsp. each olive oil and balsamic vinegar
What to do:
1. Heat 1 Tbsp. oil in stockpot over medium heat until hot. Brown beef with garlic in batches; season with salt and pepper. Pour off drippings. 2. Combine beef, broth and thyme in pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hr. or until beef is fork-tender. 3. Meanwhile heat oven to 425°F. Toss vegetables with 1-1/2 Tbsp. each oil and vinegar; place in lightly oiled jelly roll pan. Roast in 425°F oven 20-25 min. or until tender. 4. Stir cornstarch mixture into stew; simmer and stir 2 min. or until thickened. Stir in vegetables and 2 tsp. vinegar. Serve with couscous.