Beef Stew with Roasted Winter Vegetables
This delicious recipe for Beef Stew with Roasted Winter Vegetables pairs perfectly with Above 2021 Cabernet Sauvignon.
Servings
6
Prep
20m
Cook
35m
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 Turkish Bay Leaves
-
2 Tablespoons Olive oil, divided
-
1/2 Teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
-
1 1/2 Pound Boneless beef sirloin steak, cut into 1-inch cubes
-
1/2 Teaspoon Salt
-
3/4 Cup Beef stock
-
1/4 Cup Dry red wine
-
1/2 Teaspoon McCormick Gourmet™ Organic Thyme Leaves
-
3 Cups Prepared mashed potatoes
Directions
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.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
