Quench MagazineSavory Beef Stew with Roasted Vegetables | Stews | Quench Magazine
Savory Beef Stew with Roasted Vegetables | 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
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Cooking tools:
- Dutch oven
- Jelly roll pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Serving bowl
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
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