Hearty Beef Stew with Roasted Winter Vegetables

Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Makes: Makes 6 . servings
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All You Need

  • 1 cup butternut squash
  • 1 cup carrots
  • 1 cup parsnips
  • 1 cup sweet potatoes
  • 1 cup onion
  • 2 tbsps olive oil
  • 1 1/2 lbs beef sirloin steak
  • 3/4 cup Original Chicken Stock
  • 3 Bay Leaves
  • 1/2 tsp Thyme Leaves
  • 1/2 tsp Black Pepper Coarse Ground
  • 1/2 tsp salt
  • 1/4 cup red wine


  1. Preheat oven to 425°F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.

  2. Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet. Add roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves.

  3. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.

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