Savory Beef Stew With Roasted Vegetables

Prep Time: 30 minutes Cook Time: 1 1/2 to 2 hours Ingredients: 1-3/4 to 2 lb. boneless beef chuck shoulder or bottom round 1-1/2 TBS. olive oil 3 cloves garlic, crushed 3/4 tsp. pepper 1 can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth 2 tsp. dried thyme leaves vegetable cooking spray 12 medium mushrooms 6 plum tomatoes, each cut lengthwise into quarters, seeded 3 small onions, each cut lengthwise into quarters 1-1/2 TBS. olive oil 1-1/2 TBS. plus 2 tsp. balsamic vinegar (divided) 1 TBS. cornstarch, dissolved in 2 TBS. water thyme, chopped fresh (optional) 3 c. cooked couscous 1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 TBS. oil over medium heat until hot. Add beef and garlic (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with 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 degrees. Lightly spray 15x10 inch jelly roll pan with cooking spray. Place vegetables in pan. Combine 1-1/2 TBS. oil and 1-1/2 TBS. vinegar; drizzle over vegetables, tossing to coat. Roast in 425 degree oven 20-25 minutes or until tender. "Beef recipes collected from www.beeftips.com. Recipes courtesy of the Wisconsin Beef Council through the Cattlemen's Beef Board and the National Cattlemen's Beef Association."