Hearty Beef Stew with Roasted Winter Vegetables

SUBMITTED BY: McCormick® Gourmet Collection®

"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 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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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 1/2 pounds beef sirloin, cut into 1-inch cubes
3/4 cup chicken broth
5 McCormick® Gourmet Collection® Bay Leaves
1/2 teaspoon McCormick® Gourmet Collection® Thyme Leaves
1/2 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
1/2 teaspoon salt
1/4 cup dry red wine*
3 cups prepared mashed potatoes

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DIRECTIONS

Preheat oven to 425 degrees 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.
Meanwhile, saute 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.
Prepare either fresh or instant mashed potatoes as usual, adding 2 bay leaves to the cooking water. Serve stew over mashed potatoes.

*Substitute 1/4 cup apple juice for the wine if desired.

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 325

Total Fat: 10.6g
Cholesterol: 71mg
Sodium: 735mg
Total Carbs: 29.5g
Dietary Fiber: 5.2g
Protein: 27.5g

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