MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05

     Title: Savory Beef Stew With Roasted Vegetables
Categories: Main dish, Soup/stew
     Yield: 6 Servings

 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

 preparation 2 1/2 hrs

 1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven,
 heat 1 tablespoon oil over medium heat until hot. Add beef and garlic
 (1/2 at a time) and brown evenly, stirring occasionally. Pour off
 drippings. Season with 3/4 teaspoon 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.

 2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly
 roll pan with vegetable cooking spray. Place vegetables in pan.
 Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle
 over vegetables, tossing to coat. Roast in 425 F oven 20 to 25
 minutes or until tender.

 3. 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 teaspoon
 vinegar. Serve with couscous.

 Nutrition information per serving:

     374    calories
      33 g  protein 13 g fat (3g saturated fatty acids) 120 calories
 from total fat (by calories from fat in beef)
      82 mg cholesterol
     4.9 mg iron 268 mg sodium

 * COOKFDN brings you this recipe with permission from: * Texas Beef
 Council -- http://www.txbeef.org

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