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This twist on traditional beef stew is a welcome addition to any winter table. The vegetables are first roasted to bring out their full flavor. Spoon piping hot stew over mashed potatoes flavored with bay leaves.
1 cup cubed carrots, 1/2-inch pieces
1 cup cubed butternut squash, 1/2-inch pieces
1 cup cubed parsnips, 1/2-inch pieces
1 cup cubed sweet potatoes, 1/2-inch pieces
1 medium onion, cut into 1/2-inch pieces
2 tablespoons olive oil, divided
5 McCormick Gourmet™ Bay Leaves, Turkish
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
1/2 teaspoon salt
3/4 cup Kitchen Basics® Original Beef Stock
1/4 cup dry red wine
1/2 teaspoon McCormick Gourmet™ Thyme
3 cups prepared mashed potatoes
Preheat oven to 425°F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Place on large baking sheet. Roast 20 minutes or until vegetables are golden in color.
Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add beef; cook and stir 5 minutes or until browned. Add roasted vegetables, stock, wine, 3 of the bay leaves, pepper, salt and thyme. Simmer 5 to 10 minutes or until sauce is slightly thickened.
Prepare fresh or instant mashed potatoes, adding remaining 2 bay leaves to the cooking water. Remove bay leaves from potatoes and stew. Serve stew over mashed potatoes.
Test Kitchen Tip: Prepare as directed using 1/4 cup apple juice in place of wine.
(Amount per serving)
A perfect meal for a cold night. The recipe is simple to make, but has a very hearty taste.
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