Hearty Beef Stew with Roasted Winter Vegetables


  • 3 cup(s) prepared mashed potatoes
  • ¼ cup(s) dry red wine or apple juice
  • ½ teaspoon(s) salt
  • ½ teaspoon(s) McCormick® Black Pepper, Coarse Ground
  • ½ teaspoon(s) McCormick® Thyme Leaves
  • 3 McCormick® Bay Leaves
  • ¾ cup(s) chicken broth
  • + 4 more ingredients
    • 1 ½ pound(s) boneless beef sirloin steak, cut into 1-inch cubes
    • 2 tablespoon(s) olive oil, divided
    • 1 medium onion, cut into ½-inch pieces
    • 4 cup(s) cubed winter vegetables (cut into ½-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes

1. Preheat oven to 425°F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden. 2. Meanwhile, cook and stir beef in 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted v...

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