Beef Stew with Roasted Winter Vegetables

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 Tablespoon 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 Cup 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.

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