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Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.
1 cup cubed butternut squash
1 cup cubed carrots
1 cup cubed parsnips
1 cup cubed sweet potatoes
1 cup cubed onion
2 tablespoons olive oil, divided
1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
3/4 cup Kitchen Basics® Original Chicken Stock
3 McCormick® Bay Leaves
1/2 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon salt
1/4 cup dry red wine
Preheat oven to 425°F. Toss vegetables with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.
Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet. Add roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves.
Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.
Serving Suggestion: Serve stew over cooked brown rice or whole grain pasta.
(Amount per serving)
Excellent! Would use beef stock, though.
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