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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