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
Ingredients 6 Servings
- Step1
- 1 cup cubed carrots, 1/2-inch pieces
- 1 cup cubed butternut squash, 1/2-inch pieces
- 1 cup cubed parsnips, 1/2-inch pieces
- 1 cup cubed sweet potatoes, 1/2-inch pieces
- 1 medium onion, cut into 1/2-inch pieces
- 5 McCormick Gourmet™ Organic Turkish Bay Leaves
- 2 tablespoons olive oil, divided
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
- 1/2 teaspoon salt
- 3/4 cup beef stock
- 1/4 cup dry red wine
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 3 cups prepared mashed potatoes
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
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