Beef Ragout With Roasted Winter Vegetables Recipe

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.