This simple Beef Stew with Roasted Winter Vegetables makes for the perfect comfort food on a chilly winter’s night.

beef stew recipe

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.

Beef Stew with Roasted Winter Vegetables

Beef Stew with Roasted Winter Vegetables Recipe

beef stew recipe

Beef Stew with Roasted Winter Vegetables

Yield: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A hearty bowl of comfort.


  • 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
  • 1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
  • 3/4 cup Kitchen Basics® Original Chicken Stock
  • 3 McCormick® Bay Leaves
  • 1/2 teaspoon McCormick® Thyme Leaves
  • 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1/2 teaspoon salt
  • 1/4 cup dry red wine


  1. Preheat oven to 425-degrees 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.
  2. 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.
  3. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.


Recipe from McCormick.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Beef Stew with Roasted Winter Vegetables