Beef Stew with Roasted Winter Vegetables

Beef Stew with Roasted Winter Vegetables

Beef Stew with Roasted Winter VegetablesFrom the flavor enhancers at McCormick Spices, this hearty beef stew recipe comes with a twist – roasting the vegetables to bring out their full flavor and then serving over seasoned mashed potatoes. Pair it with a fresh, crusty La Brea Bakery loaf of bread to create a perfectly warming and satisfying addition to your winter table.

Ingredients

1 cup cubed carrots, 1/2-inch pieces
1 cup cubed butternut squash, 1/2-inch pieces
1 cup cubed parsnips, 1/2-inch pieces
1 cup cubed sweet potatoes, 1/2-inch pieces
1 medium onion, cut into 1/2-inch pieces
5 McCormick Gourmet™ Organic Bay Leaves, Turkish
2 tablespoons olive oil, divided
1/2 teaspoon McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
1/2 teaspoon salt
3/4 cup Kitchen Basics® Original Beef Stock
1/4 cup dry red wine (1/4 cup apple juice may be substituted)
1/2 teaspoon McCormick Gourmet™ Organic Thyme
3 cups prepared mashed potatoes

Directions

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, stock, wine (or apple juice), 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

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