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.
TIPS AND TRICKS
Serving Suggestion: Serve stew over cooked brown rice or whole grain pasta.
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