Beef Stew with Roasted Winter Vegetables |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Seasonal vegetables, strong flavors and ingredients that are both lean and low in salt make for a delicious twist on a traditional winter meal. 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 boneless beef sirloin steak, cut into 1-inch cubes |
3/4 cup chicken broth |
3 mccormick® bay leaves |
1/2 teaspoon mccormick® thyme leaves |
1/2 teaspoon mccormick® black pepper, coarse grind |
1/2 teaspoon salt |
1/4 cup dry red wine or apple juice |
3 cups prepared mashed potatoes |
Directions:
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.
|
|