Beef Stew With Cranberries And Roasted Root Vegetables

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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

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

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