Hearty Beef Stew with Roasted Winter Vegetables

Name: Hearty Beef Stew with Roasted Winter Vegetables
Prep time: 20 min
Cook time: 35 min
Yield: 6
Cuisine: English, Irish, and Scottish,
Ingredients: 1 cup cubed butternut squash; 1 cup cubed carrots; 1 cup cubed parsnips; 1 cup cubed sweet potatoes; 1 cup cubed onion; 2 tbsps olive oil divided; 1 1/2 pounds boneless beef sirloin steak cut into 1-inch cubes; 3/4 cup chicken stock; 3 McCormick® Bay Leaves; 1/2 tsp McCormick® Thyme Leaves; 1/2 tsp McCormick® Black Pepper, Coarse Ground; 1/2 tsp salt; 1/4 cup dry red wine

Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.

20m

PREP TIME

35m

COOK TIME

261

CALORIES

13

INGREDIENTS

Servings: 6

Ingredients

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 chicken stock
3 McCormick® Bay Leaves
1/2 teaspoon McCormick® Whole Thyme Leaves
1/2 teaspoon McCormick® Coarse Ground Black Pepper
1/2 teaspoon salt
1/4 cup dry red wine Substitutions available
- apple juice

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.