Beef Stew with Roasted Winter Vegetables
This simple Beef Stew with Roasted Winter Vegetables makes for the perfect comfort food on a chilly winter’s night.
It’s winter and that means comfort food around our home. Nights come earlier, the cozy blankets are used more often, and stews and soups are a more frequent. And this hearty Beef Stew with Roasted Winter Vegetables is a great meal for weeknights. And when more time is available, with a few little changes it can be popped in the oven for a few hours for a fantastic pot roast too. I’ve already made it a couple of times already in the past month with smiling faces all around.
- 1 cup cubed butternut squash
- 1 cup cubed carrots
- 1 cup cubed parsnips
- 1 cup cubed sweet potatoes
- 1 cup cubed onion
- 2 tablespoons olive oil, divided
- 1½ pounds boneless beef sirloin steak, cut into 1-inch cubes
- ¾ cup Kitchen Basics® Original Chicken Stock
- 3 McCormick® Bay Leaves
- ½ teaspoon McCormick® Thyme Leaves
- ½ teaspoon McCormick® Black Pepper, Coarse Ground
- ½ teaspoon salt
- ¼ cup dry red wine
- Preheat oven to 425°F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.
- Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet. Add roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves.
- Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.