Savory Beef Stew With Roasted Vegetables Recipe

Name: Savory Beef Stew With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 34-2 lbs boneless beef chuck shoulder pot roast or 1 34-2 lbs bottom round steaks; 1 ½ tablespoons olive oil; 3 cloves garlic, crushed; ¾ teaspoon pepper; 1 (13 3/4 ounce) can ready-to-serve beef broth; 2 teaspoons dried thyme leaves; vegetable oil cooking spray; 12 medium mushrooms; 6 plum tomatoes, each cut lengthwise into quarters,seeded; 3 small onions, each cut lengthwise into quarters; 1 ½ tablespoons olive oil; 1 ½ tablespoons balsamic vinegar; 2 teaspoons balsamic vinegar; 1 tablespoon cornstarch, dissolved in 2 tbs. water; thyme, chopped fresh (optional); 3 cups cooked couscous

Servings: persons

1 34-2 lbs boneless beef chuck shoulder pot roast or 1 34-2 lbs bottom round steaks
1 ½ tablespoons olive oil
3 cloves garlic, crushed
¾ teaspoon pepper
1 (13 3/4 ounce) can ready-to-serve beef broth
2 teaspoons dried thyme leaves
vegetable oil cooking spray
12 medium mushrooms
6 plum tomatoes, each cut lengthwise into quarters,seeded
3 small onions, each cut lengthwise into quarters
1 ½ tablespoons olive oil
1 ½ tablespoons balsamic vinegar
2 teaspoons balsamic vinegar
1 tablespoon cornstarch, dissolved in 2 tbs. water
thyme, chopped fresh (optional)
3 cups cooked couscous

1
Trim fat from beef.
2
Cut beef into 1-inch pieces.
3
In Dutch oven, heat 1 tbsp.
4
oil over medium heat until hot.
5
Add beef and garlic (half at a time) and brown evenly, stirring occasionally.
6
Pour off drippings.
7
Season with pepper.
8
Stir in broth and dried thyme.
9
Bring to a boil; reduce heat to low.
10
Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
11
Meanwhile heat oven to 425 degrees.
12
Lightly spray 15x10 inch jelly roll pan with cooking spray.
13
Place vegetables in pan.
14
Combine 1 1/2 tbsps.
15
oil and 1 1/2 tbsps.
16
vinegar; drizzle over vegetables, tossing to coat.
17
Roast in 425 degree oven 20-25 minutes or until tender.
18
Bring beef stew to a boil over medium-high heat.
19
Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly.
20
Stir in roasted vegetables and remaining 2 tsps.
21
vinegar.
22
Sprinkle with fresh thyme, if desired.
23
Serve with couscous.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 34-2 lbs boneless beef chuck shoulder pot roast or 1 34-2 lbs bottom round steaks, 1 ½ tablespoons olive oil, 3 cloves garlic, crushed, ¾ teaspoon pepper, and more.

Yes, Savory Beef Stew With Roasted Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savory Beef Stew With Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions