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Beef Stew with Roasted Vegetables
 

3 t olive oil  1 lb. beef chuck, cut into ½ inch cubes  3 cloves garlic, peeled 1½ t dried thyme  ½ t salt  ¼ t black pepper  1¾ cups beef broth  2 large sweet potatoes (1 pound), peeled and cut into ½ inch cubes  ½ pound mushrooms, sliced  1 Spanish onion, cut into chunks  2 sweet red peppers cut into ½ inch pieces  1 T plus 1 t balsamic vinegar  4 t cornstarch dissolved in 2 T water  Heat 1 teaspoon oil in a Dutch oven over medium heat. Add beef and garlic and brown about 5 minutes. Drain fat. Stir in thyme, salt, pepper and broth. Lower heat; cover and simmer 1 hour or until tender. Meanwhile, heat oven to 450º F. Toss sweet potatoes, mushrooms, onion and peppers in 2 teaspoons oil and 1 tablespoon vinegar until coated. Spread in a baking pan in one layer; do not overlap. Roast in heated 450º F. oven 25 to 35 minutes or until sweet potatoes are tender, tossing once or twice during cooking. When ready to serve, bring stew to boiling. Stir in cornstarch mixture; cook, stirring, 2 minutes to thicken slightly. Stir in roasted vegetables and remaining 1 teaspoon vinegar.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.