BEEF STEW WITH ROASTED WINTER VEGETABLES

Beef Stew with Roasted Winter Vegetables image

Seasonal vegetables, strong flavors and ingredients that are both lean and low in salt make for a delicious twist on a traditional winter meal.

Provided by Allrecipes Member

Time 55m

Yield 6

Number Of Ingredients 11

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Ingredients

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 ½ pounds boneless beef sirloin steak, cut into 1-inch cubes
¾ cup chicken broth
3 leaf (blank)s McCormick® Bay Leaves
½ teaspoon McCormick® Thyme Leaves
½ teaspoon McCormick® Black Pepper, Coarse Grind
½ teaspoon salt
¼ cup dry red wine or apple juice
3 cups prepared mashed potatoes

Steps:

Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 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.

Nutrition Facts : Calories 353.7 calories, Carbohydrate 28.9 g, Cholesterol 63.2 mg, Fat 15.8 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 5.1 g, Sodium 733.4 mg, Sugar 6.6 g