| | Directions | | Preheat oven to 425°. Toss vegetables and onion with 1 tablespoon olive oil. Place on baking sheet; roast 20 minutes or until golden. Sauté beef, 1 tablespoon olive oil over medium-high for 5 minutes or until browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and juice. Simmer 5 to 10 minutes or until sauce is slightly thick. Prepare fresh or instant mashed potatoes, adding 2 bay leaves to the water. Serve stew over mashed potatoes. |
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| Ingredients | | - |  | 4 cups winter vegetables (carrots, butternut squash, sweet potatoes) |
| - | | 2 tablespoons olive oil |
| - | | 1 1/2 pounds beef sirloin, cubed |
| - | | 5 bay leaves |
| - | | 1/2 teaspoon Salt |
| - | | 3 cups prepared mashed potatoes |
| - | | 1 onion, cut into 1/2 inch pieces |
| - | | 3/4 cup chicken broth |
| - | | 1/2 teaspoon thyme |
| - | | 1/2 teaspoon black pepper |
| - | | 1/4 cup apple juice |
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