Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.
20m
PREP TIME
35m
COOK TIME
261
CALORIES
13
INGREDIENTS
Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.
20m
PREP TIME
35m
COOK TIME
261
CALORIES
13
INGREDIENTS
Ingredients 6 Servings
- 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
![substitution]( "substitution")
Substitutions available
- apple juice
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.
NUTRITION INFORMATION
(per Serving)
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