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HEARTY BEEF STEW WITH ROASTED WINTER VEGETABLES

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
 

Ingredients:

• 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
• 1½ 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
 

Directions:

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.
 

Nutritional Information:
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/