This twist on traditional beef stew is a welcome addition to any winter table. The vegetables are first roasted to bring out their full flavor. Spoon piping hot stew over mashed potatoes flavored with bay leaves.
Recipe courtesy of McCormick
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 Kitchen Basics® Chicken Stock
- 1/4 cup dry red wine
- 5 McCormick® Gourmet Collection Turkish Bay Leaves, divided
- 1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves
- 3 cups prepared mashed potatoes
Preparation
- 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.
- 4 TIP: Prepare as directed using 1/4 cup apple juice in place of wine.
