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Hearty Beef Stew with Roasted Winter Vegetables

Prep Time: 20 minutes

Cook Time: 35 minutes

Servings: 6

Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.  Test Kitchen Tip: If desired, add 2 McCormick┬« Bay Leaves to cooking water when preparing fresh or instant potatoes. For instant mashed potatoes,


  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

  3 McCormick® Bay Leaves

  1/2 tsp McCormick® Thyme Leaves

  1/2 tsp McCormick® Black Pepper, Coarse Ground

  1/2 tsp salt

  1/4 cup dry red wine or apple juice

  3 cups prepared mashed potatoes

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Preheat oven to 425┬░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 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 3 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