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This twist on traditional beef stew is a welcome addition to any winter table. The vegetables are first roasted to bring out their full flavor. Spoon piping hot stew over mashed potatoes flavored with bay leaves.
Prep time: 15 minutes
Cook time: 35 minutes
Makes 6 servings
4 cups cubed winter vegetables (cut into 1/2-inch pieces) such as carrots, butternut squash, parsnips or sweet potatoes
1 medium onion, chopped into 1/2-inch pieces
2 tablespoons olive oil, divided
1 1/2 pounds beef sirloin, cut into 1-inch cubes
3/4 cup chicken broth
5 McCormick® Bay Leaves, divided use
1/2 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Coarse Ground Black Pepper
1/2 teaspoon salt
1/4 cup dry red wine
6 servings prepared mashed potatoes
1. Preheat oven to 425° F. Toss chopped vegetables and onion with 1 tablespoon olive oil. Place on a large baking sheet; roast 20 minutes or until vegetables are golden in color.
2. Sauté beef in 1 tablespoon olive oil in a large skillet over medium-high heat, 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine. Simmer 5-10 minutes, or until sauce is slightly thickened.
3. Prepare either fresh or instant mashed potatoes as usual, adding 2 bay leaves to the cooking water. Serve stew over mashed potatoes.
Per one serving: About 409 Calories, Fat 17g, Protein 30g, Carbohydrate 34g,
Cholesterol 80mg, Sodium 709mg, Fiber 6g
Recipe from McCormick® - Spices & Seasonings - www.mccormick.com/
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