Charlene's Recipe

Beef Stew with roasted vegetables

Category: soup

3 tsp olive oil
1 lb beef chuck, cut into 1/2 inch cubes
3 cloves garlic, peeled, left whole
1 1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 can (13 3/4 oz) lower sodium beef broth
2 large sweet potatoes (1 lb) peeled and cut into 1/2 inch cubes
1/2 lb mushrooms, sliced
1 Spanish onion, cut into chunks
2 sweet red peppers, cut into 1/2 inch pieces
1 Tbsp plus 1 tsp balsamic vinegar
4 tsp cornstarch dissolved in 2 Tbsp water
Biscuits for serving

Heat 1 tsp of 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. Simmer about 1 hour or until tender.
Meanwhile, heat oven to 450.
Toss sweet potatoes, mushrooms, onion and pepper in 2 tsp of oil and 1 Tbsp vinegar until coated. Spread in a baking pan in one layer, do not overlap. Roast in heated 450 oven 25-35 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 tsp vinegar. Serve with savory biscuit wedges.