Beef Stew with Roasted Winter Vegetables

Beef Stew with Roasted Winter Vegetables

"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

55 m servings 354 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

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 w...

Most helpful critical review

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.

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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 w...

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...

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...

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 po...

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 potat...

Fabulous

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

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.

i loved this, sweet and tangy i added mushrooms and more broth and juice