1 3/4 lb Boneless beef bottom round

1 tb Olive oil

3 Garlic cloves; crushed

1 cn Ready-to-serve beef broth

- (13 to 14 1/2 oz) 2 ts Dried thyme leaves

12 md Mushrooms

6 Plum tomatoes

- each cut lengthwise - into quarters, seeded 3 sm Onions; each cut lengthwise

- into quarters 1 1/2 tb Olive oil

1 1/2 tb Balsamic vinegar; plus...

2 ts Blasamic vinegar; (divided)

1 tb Cornstarch; dissolved in...

2 tb Water

3 c Cooked couscous

preparation 2 1/2 hrs

1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven,

heat 1 tablespoon oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with 3/4 teaspoon 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 F. Lightly spray 15 x 10 inch jelly

roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 425 F oven 20 to 25 minutes or until tender.

3. Bring beef stew to a boil over medium-high heat. Add cornstarch

mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly. Stir in roasted vegetables and remaining 2 teaspoon vinegar. Serve with couscous.

Nutrition information per serving:

374 calories

33 g protein 13 g fat (3g saturated fatty acids) 120 calories

from total fat (by calories from fat in beef) 82 mg cholesterol

4.9 mg iron 268 mg sodium

* COOKFDN brings you this recipe with permission from: * Texas Beef Council -- http://www.txbeef.org