&#x2744 Beef Stew with Roasted Winter Vegetables

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.


  • 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 Tbs olive oil, divided
  • 1 1/2 lbs boneless beef sirloin steak, cut into 1-inch cubes
  • 3/4 cup chicken broth
  • 1/4 cup dry red wine
  • 5 McCormick® Gourmet Collection Turkish Bay Leaves
  • 1/2 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind
  • 1/2 tsp salt
  • 1/2 tsp McCormick® Gourmet Collection Thyme Leaves
  • 3 cups prepared mashed potatoes
Beef Stew w/roasted winter veggies

Preheat oven to 425°F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Place on large baking sheet. Roast 20 minutes or until vegetables are golden in color.
Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add beef; cook and stir 5 minutes or until browned. Add roasted vegetables, chicken broth, wine, 3 of the bay leaves, pepper, salt and thyme. Simmer 5 to 10 minutes or until sauce is slightly thickened.
Prepare fresh or instant mashed potatoes, adding remaining 2 bay leaves to the cooking water. Remove bay leaves from potatoes and stew. Serve stew over mashed potatoes.
This recipe was provided by McCormick® and My Web Grocer.

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