Beef Stew with Roasted Winter Vegetables Recipe -
Beef Stew with Roasted Winter Vegetables Recipe
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Beef Stew with Roasted Winter Vegetables
This hearty stew is fresh and flavorful, and makes a great comfort-food meal. See more
  • READY IN 55 mins

Beef Stew with Roasted Winter Vegetables

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. 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.
  2. 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.
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  • Additional easy and healthy swap tips from the McCormick Kitchens:
  • --Use low sodium broth. Saves: 200 mg sodium for the full recipe.
  • --Serve over whole grain pasta or rice instead of mashed potatoes. Saves: 40 calories, 6 grams fat, 3.5 grams saturated fat, 410 mg sodium

Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2012

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!

Most Helpful Critical Review
Nov 17, 2013

I didn't like it and probably won't make again. The "gravy" was very thin and the meat came out tough. I had to come back and see if I missed an ingredient but I didn't.

Oct 21, 2012

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.

Oct 07, 2012

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.

Jun 25, 2013

Yummm!! I didn't bother with the wine (I'm sure it would be fantastic with it) and used homemade chicken stock I had lying around the freezer. I used carrots, parsnips, sweet potato and baby potatoes and didn't bother with the mashed potatoes, it tured out great! 10/10 will cook again.

Nov 18, 2012

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!

Jan 21, 2015


Mar 11, 2014

I made this dish minus mashed potatoes several times and I love it!! It is one of my favorites!


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  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 733 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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