Beef-Stew-with-Roasted-Winter-Vegetables
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Beef Stew with Roasted Winter Vegetables

Served piping hot over mashed potatoes, this twist on beef stew is a welcome addition to any table.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Makes: 6 servings
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All You Need

  • 1 cup (250 mL) cubed carrots, 1/2-in (1 cm) pieces
  • 1/2 tsp (2 mL) McCormick Gourmet Thyme Leaves
  • 3 cups (750 mL) prepared mashed potatoes
  • 1 cup (250 mL) cubed butternut squash, 1/2-in (1 cm) pieces
  • 1 cup (250 mL) cubed parsnips, 1/2-in (1 cm) pieces
  • 1 cup (250 mL) cubed sweet potatoes, 1/2-in (1 cm) pieces
  • 1 medium onion, cut into 1/2-in (1 cm) pieces
  • 2 tbsps (30 mL) olive oil, divided
  • 5 McCormick Gourmet Bay Leaves
  • 1 1/2 lbs (675 g) boneless beef sirloin steak, cut into 1-in (2.5 cm) cubes
  • 1/2 tsp (2 mL) McCormick Gourmet Coarse Grind Black Pepper
  • 1/2 tsp (2 mL) salt
  • 3/4 cup (175 mL) Kitchen Basics Original Beef Cooking Stock
  • 1/4 cup (60 mL) dry red wine

Instructions

  1. 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

  2. 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, 3 of the bay leaves, pepper, salt and thyme. Simmer 5 to 10 minutes or until sauce is slightly thickened

  3. 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

  4. Chef’s Tip: Prepare as directed using ¼ cup (60 mL) apple juice in place of wine.

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