Beef Stew with Cranberries & Roasted Root Vegetables

SERVES 6

Ingredients

• 2 pounds beef for stew, cut into 1-inch pieces
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups beef broth
• 1/2 cup dry red wine
• 1 tablespoon dried thyme leaves
• 2 tablespoons cornstarch dissolved in 1/4 cup water
• 1/3 cup dried cranberries
• 2 tablespoons chopped fresh parsley
• Roasted Vegetables:
• 10 peeled and trimmed baby red beets, cut in half or 4 peeled and trimmed medium red beets, cut into 1-inch pieces
• 2 large parsnips, cut lengthwise in half, then crosswise into 2-inch long pieces
• 2 cups cipollini onions, cut in half or frozen pearl onions
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar

Directions

1. Heat oil in large saucepan over medium heat until hot. Brown beef in batches with garlic; pour off drippings. Return beef to pan; season with salt and pepper.
2. Stir in broth, wine and thyme; bring to a boil. Reduce heat; cover pan tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
3. Meanwhile, heat oven to 425°F. Place vegetables on 15-1/2 x 10-1/2 x 1-inch baking pan; drizzle with oil. Cover with aluminum foil. Roast in 425°F oven 30 minutes. Remove foil; coat vegetables evenly with balsamic vinegar. Continue roasting, uncovered, 10 to 15 minutes or until vegetables are fork-tender.
4. Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened and bubbly. Stir in vegetables and cranberries. Sprinkle with parsley.

recipe from: Courtesy of the Beef Checkoff Program