main dishes

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.
15m
PREP TIME
35m
COOK TIME
409
CALORIES
14
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 6 Servings

INSTRUCTIONS

  • 1 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
  • 2 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
  • 3 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

TIPS AND TRICKS

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

NUTRITION INFORMATION

(per Serving)

Soups, Stews, and Chili

Bread, Rolls, and Muffins

Salad and Dressings