Savory Beef Stew with Roasted Vegetables

Ingredients

  • 2 cups, uncooked Original Couscous
  • 2 1/2 tablespoons olive oil, divided
  • 1 3/4 lbs beef for stew, cut into 1 inch pieces
  • 3 cloves garlic, minced
  • 3/4 teaspoon pepper
  • 1 (14.5oz) can beef broth
  • 2 teaspoons dried thyme
  • non-stick cooking spray
  • 12 medium mushrooms
  • 6 plum tomatoes, quartered, seeded
  • 3 small onions, quartered
  • 3 1/2 tablespoons balsamic vinegar, divided
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 2 tablespoons water

Preparation

  • Prepare couscous according to package directions.
  • Heat 1 tablespoon oil in Dutch oven over medium heat until hot.
  • Brown beef with garlic in batches; pour off drippings.
  • Return beef to pan; season with pepper. Stir in broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 1¾ to 2 hours or until beef is fork-tender.
  • Meanwhile heat oven to 425 degrees F. Line a jelly roll pan with foil and coat foil with sooking spray. Place mushrooms, tomatoes and onions in prepared pan. Drizzle with remaining oil and 2 1/2 tablespoons vinegar; toss.
  • Roast oven 20 to 25 minutes or until tender.
  • Combine cornstarch and water and stir into beef. Bring to a boil, stirring constantly, and cook 1 minute.
  • Stir in vegetables and remaining vinegar. Serve over hot couscous.