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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.

Makes 6 servings.

Prep Time: 15 minutes

Cook Time: 35 minutes

• Fiber Rich

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 Kitchen Basics® Original Beef Stock

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Beef Stew with Roasted Winter Vegetables (continued)

1/4 cup dry red wine

5 McCormick® Gourmet Collection Bay Leaves, Turkish , divided

1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

1/2 teaspoon salt

1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves

3 cups prepared mashed potatoes

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.

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Beef Stew with Roasted Winter Vegetables (continued)

Test Kitchen Tip: Prepare as directed using 1/4 cup apple juice in place of wine.

per serving

Calories: 409

Fat: 17 g

Carbohydrates: 34 g

Cholesterol: 80 mg

Sodium: 709 mg

Fiber: 6 g

Protein: 30 g

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