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Beef Stew with Roasted Winter Vegetables

Reviewed: Oct. 8, 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!
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