Recipe of the Day

King Kullen

Sloppy Joes with Cornbread

Tip Of The Day

Using a glass baking dish for your stickier meals like macaroni & cheese or scalloped potatoes makes clean up easier.

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Beef Stew with Roasted Winter Vegetables

Cook Time: 35 minutes

Makes 6 servings.

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.


  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 Tbs olive oil, divided

  1 1/2 lbs boneless beef sirloin steak, cut into 1-inch cubes

  3/4 cup chicken broth

  1/4 cup dry red wine

  5 McCormick® Gourmet Collection Turkish Bay Leaves

  1/2 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind

  1/2 tsp salt

  1/2 tsp McCormick® Gourmet Collection Thyme Leaves

  3 cups prepared mashed potatoes

Select All

Add Items to List


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.

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, chicken broth, wine, 3 of the bay leaves, pepper, salt and thyme. Simmer 5 to 10 minutes or until sauce is slightly thickened.

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.

Nutrition Information