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Ingredients

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Roasted Vegetables:

Directions

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  • Brown beef and garlic in oil in Dutch oven, about 5 minutes. Drain fat. Stir in thyme, salt, pepper, broth. Cover; simmer 1 hour until tender.

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  • Meanwhile, preheat oven to 450°F. To roast vegetables, cut all into uniform pieces. Toss thoroughly with olive oil and balsamic vingear. Spread vegetables in baking pan in single layer; do not overlap. Roast 25-35 minutes or until sweet potatoes are tender, tossing once or twice during cooking.

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  • Bring stew to boiling. Stir in cornstarch mixture; cook, stirring, 2 minutes to slightly thicken. Stir in roasted vegetables and 1 teaspoon vinegar.

Nutrition Facts

544 calories; 17 g total fat; 48 mg cholesterol; 789 mg sodium. 58 g carbohydrates; 38 g protein;

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