Beef Stew with Roasted Winter Vegetables

Beef Stew with Roasted Winter Vegetables

10

"Seasonal vegetables, strong flavors and ingredients that are both lean and low in salt make for a delicious twist on a traditional winter meal."

Ingredients

55 m {{adjustedServings}} servings 354 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 733 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
  2. Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 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.

Footnotes

  • Additional easy and healthy swap tips from the McCormick Kitchens:
  • --Use low sodium broth. Saves: 200 mg sodium for the full recipe.
  • --Serve over whole grain pasta or rice instead of mashed potatoes. Saves: 40 calories, 6 grams fat, 3.5 grams saturated fat, 410 mg sodium
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

10
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Mmmmm! I made this tonite for a get-together with another couple. Our infant daughters even loved it! I used carrots, parnips, sweet potatoes and a butternut squash. I adjusted the recipe to...

This was actually pretty incredible. Everything I used was organic, from the meat to the vegetables. I used carrots, sweet potato, and butternut squash. The only thing I did differently is add w...

During preparation we decided that the vinegar taste was a little too much for the teenagers, we cut the flavor by adding some sugar and more chicken broth. They devoured the stew, taking second...