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