Hearty Beef Stew with Roasted Winter Vegetables
Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.
Makes 6 servings.
Prep Time: 20 minutes
Cook Time: 35 minutes
4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes
1 medium onion, cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
3/4 cup chicken broth
3 McCormick® Bay Leaves, divided
1/2 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon salt
1/4 cup dry red wine or apple juice
3 cups prepared mashed potatoes
1. Preheat oven to 425°F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
2. Meanwhile, cook and stir beef in 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes.
Test Kitchen Tip: If desired, add 2 McCormick® Bay Leaves to cooking water when preparing fresh or instant potatoes. For instant mashed potatoes, remove bay leaves before adding potato flakes. For fresh potatoes, remove bay leaves before mashing.
per serving
Calories: 406
Fat: 18 g
Carbohydrates: 33 g
Cholesterol: 59 mg
Sodium: 745 mg
Fiber: 6 g
Protein: 28 g