Quench MagazineSavory Beef Stew with Roasted Vegetables | Stews | Quench Magazine

Ingredients

• 1 3/4 lb Boneless beef bottom round
• 1 tb Olive oil
• 3 Garlic cloves; crushed
• 1 cn Ready-to-serve beef broth - (13 to 14 1/2 oz)
• 2 ts Dried thyme leaves
• 12 md Mushrooms
• 6 Plum tomatoes - each cut lengthwise - into quarters, seeded
• 3 sm Onions; each cut lengthwise into quarters
• 1 1/2 tb Olive oil
• 1 1/2 tb Balsamic vinegar; plus...
• 2 ts Blasamic vinegar; (divided)
• 1 tb Cornstarch; dissolved in...
• 2 tb Water
• 3 c Cooked couscous