Top 17 Most Shared Beef and Vegetable Stew Recipes

13. Beef Stew with Roasted Winter Vegetables

Ingredients

• 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

Instructions

1. 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.
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.

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