Hearty Beef Stew with Roasted Winter Vegetables
Recipe from McCormick®

Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.



by 4  people


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Servings: 6
Prep Time: 20 mins
Total Time: 55 mins
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Ingredients
  • 4   cups 
    cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes
  • 1   
    medium onion, cut into 1/2-inch pieces
  • 2   tablespoons 
    olive oil, divided
  • 1 1/2  pounds 
    boneless beef sirloin steak, cut into 1-inch cubes
  • 3/4  cup 
    chicken broth
  • 3   
    McCormick® Bay Leaves
  • 1/2  teaspoon 
    McCormick® Thyme Leaves
  • 1/2  teaspoon 
    McCormick® Black Pepper, Coarse Ground
  • 1/2  teaspoon 
    salt
  • 1/4  cup 
    dry red wine or apple juice
  • 3   cups 
    prepared mashed potatoes
Directions
1.
Preheat oven to 425 degrees 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 remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes.
TIPS

1.
Test Kitchen Tip: If desired, add 2 McCormick® Bay Leaves to cooking water when preparing fresh or instant potatoes. For instant mashed potatoes, remove bay leaves before adding potato flakes. For fresh potatoes, remove bay leaves before mashing.
2.
Test Kitchen Tip: In place of red wine, substitute apple juice.
Easy & Healthy Swap Tips:

1.
The healthy swaps that the current recipe already contains:
2.
-Uses a leaner cut of beef such as sirloin. Saves: 70 calories, 9 grams fat, 4 grams saturated fat per serving.
3.
-Spices it up with thyme leaves, bay leaves and black pepper.
4.
-Adds seasonal vegetables such as carrots, butternut squash, parsnips or sweet potatoes. Gains: High source of Vitamin A (180%), Good Source of Vitamin C and 3 grams fiber.
5.
Additional healthy swaps that can be used to increase health benefits:
6.
-Use low sodium broth. Saves: 200 mg sodium for the full recipe.
7.
-Serve over whole grain pasta or rice instead of mashed potatoes. Saves: 40 calories, 6 grams fat, 3.5 grams saturated fat, 410 mg sodium.
8.
-Therefore, if you use these additional healthy swaps you can decrease sodium by a total of 610 mg sodium per serving.
Nutrition information
Per Serving: cal. (kcal) 406, Fat, total (g) 18, chol. (mg) 59, carb. (g) 33, fiber (g) 6, pro. (g) 28, sodium (mg) 745, Percent Daily Values are based on a 2,000 calorie diet
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