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.

Serves: 6
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.

Nutrition information

(Amount per serving)

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