"Seasonal vegetables, strong flavors and ingredients that are both lean and low in salt make for a delicious twist on a traditional winter meal." — McCormick®
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cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips, or sweet potatoes
onion, cut into 1/2-inch pieces
olive oil, divided
1 1/2 pounds
boneless beef sirloin steak, cut into 1-inch cubes
McCormick® Bay Leaves
McCormick® Thyme Leaves
McCormick® Black Pepper, Coarse Grind
dry red wine or apple juice
prepared mashed potatoes
Mmmmm! I made this tonite for a get-together with another couple. Our infant daughters even loved it! I used carrots, parnips, sweet potatoes and a butternut squash. I adjusted the recipe to use 6 cups of vegetables and we still only had 1 serving left over after we were all done, so I would say double what you think you'll need. The veggies cooked up nicely and we used apple juice instead of wine and I would definitely say that you do not need to add sugar. It had great flavor and everyone loved it!
During preparation we decided that the vinegar taste was a little too much for the teenagers, we cut the flavor by adding some sugar and more chicken broth. They devoured the stew, taking second and third helpings. In retrospect I wonder if we should have used the apple juice instead of dry red wine.
This was actually pretty incredible. Everything I used was organic, from the meat to the vegetables. I used carrots, sweet potato, and butternut squash. The only thing I did differently is add way more spices since I know I prefer a punchier palette and used cubed beef stew meat instead of sirloin. Super comforting and super filling. LOVED IT.
Overall I liked this recipe but the meat came out pretty tough. I used stir-fry sirloin cut up small, and also added green beans for color and crunch towards the end. The broth over mashed potatoes was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Stew with Roasted Winter Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 142
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