Hearty Beef Stew with Roasted Winter Vegetables Recipe

Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.
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  • 4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes
  • 1 medium onion, cut into 1/2-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
  • 3/4 cup chicken broth
  • 3 McCormick® Bay Leaves
  • 1/2 teaspoon McCormick® Thyme Leaves
  • 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1/2 teaspoon salt
  • 1/4 cup dry red wine or apple juice
  • 3 cups prepared mashed potatoes
20 mins
35 mins
1. Preheat oven to 425° F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.

2. Meanwhile, cook and stir beef in 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes. Test Kitchen Tip: If desired, add 2 McCormick® Bay Leaves to cooking water when preparing fresh or instant potatoes. For instant mashed potatoes, remove bay leaves before adding potato flakes. For fresh potatoes, remove bay leaves before mashing.
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Nutrition (per serving)
Calories: 406 Calories
Fat: 18 Grams
Protein: 28 Grams
Cholesterol: 59 Milligrams
Carbohydrates: 33 Grams
Sodium: 745 Milligrams
Fiber: 6 Grams

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