Beef Stew with Roasted Vegetables

The season is approaching for this warm, feel good inside soup!

Ingredients
• 2 lbs. Beef Stew, cut into 1″ pieces
• 1 Tbsp. Olive Oil
• 3 Garlic Cloves, minced
• 2 14oz. cans Beef Broth
• 2 tsp. Dried Thyme
• 1 Tbsp. Cornstarch, dissolved in 2 Tbsp. of water
• 2 tsp. Balsamic Vinegar
• 1 Can Mexican Rotel
• Vegetables:
• 4 Potatoes, quartered
• 20 mini Carrots
• 12 medium Mushrooms
• 6 plum tomatoes, quartered and seeded
• 3 small onions, quartered
• 3 Tbsp Olive Oil
• 3 Tbsp Balsamic Vinegar

Directions
1. Heat 1 Tbsp olive oil in stockpot over medium heat. Add beef and garlic, brown. Season with salt and pepper.
2. Add broth and thyme. Bring to boil. Reduce heat to low and simmer for 2 hours, until beef is tender.
3. Meanwhile, heat oven to 425 degrees. Toss vegetables with olive oil and balsamic vinegar. Place on cooking sheet and roast in oven for 20-25 minutes, or until tender.
4. Stir cornstarch mixture into stew, simmer to thicken; 2 minutes. Stir in vegetables, Rotel and remaining vinegar.
5. Simmer 30 minutes and serve.

Notes
You can take the rotel out if you do not like the extra spice.
Serves 6-8

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