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Beef Stew with Roasted Winter Vegetables

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.

15 mins Prep time 35 mins Cook time
15 mins Prep time
35 mins Cook time
  • 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.

Cooking tip

Test Kitchen Tip: Prepare as directed using 1/4 cup apple juice in place of wine.

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Nutrition information

(Amount per serving)

  • Calories: 409Cholesterol: 80mg
  • Sodium: 709mgProtein: 30g
  • Total Fat: 17gFiber: 6g
  • Carbohydrate: 34g

Ratings & Reviews: 1

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  • John on 11/06/2013

    A perfect meal for a cold night. The recipe is simple to make, but has a very hearty taste.

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