Recipe: Hearty Beef Stew with Roasted Winter Vegetables

HEARTY BEEF STEW WITH ROASTED WINTER VEGETABLES

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 use
1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
3/4 cup chicken broth
Bay leaves
1/2 teaspoon thyme leaves
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1/4 cup dry red wine or apple juice
3 cups prepared mashed potatoes (for serving)

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.

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.

Makes 6 servings
Source: McCormick