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Savory Beef Stew with Roasted Vegetables

1-3/4 to 2 lbs. beef for stew, cut into 1-inch pieces
1 Tbsp. olive oil
3 cloves garlic, minced
3/4 tsp. pepper
1 can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth
2 tsp. dried thyme
1 Tbsp. cornstarch dissolved in 2 tablespoons water
2 tsp. balsamic vinegar
3 cups cooked couscous
Roasted Vegetables:
12 medium mushrooms
6 plum tomatoes, quartered, seeded
3 small onions, quartered
1-1/2 Tbsp. eacholive oil and balsamic vinegar

Heat 1 Tbsp. oil in Dutch oven over medium heat until hot. Brown beef with garlic in batches; pour off drippings. Return beef to pan; season with pepper. Stir in broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender. Meanwhile heat oven to 425°F. Place vegetables in lightly oiled jelly roll pan. Drizzle with 1-1/2 Tbsp. oil and vinegar; toss. Roast in 425°F oven 20 to 25 minutes or until tender. Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened. Stir in vegetables and 2 tsp. vinegar. Serve with couscous. Makes 6 servings.

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