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Beef Stew with Roasted Winter Vegetables

Beef Stew with Roasted Winter Vegetables

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McCormick(R)

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

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

lisahoops10
6
10/8/2012

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 use 6 cups of vegetables and we still only had 1 serving left over after we were all done, so I would say double what you think you'll need. The veggies cooked up nicely and we used apple juice instead of wine and I would definitely say that you do not need to add sugar. It had great flavor and everyone loved it!

teakettica
4
10/21/2012

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 way more spices since I know I prefer a punchier palette and used cubed beef stew meat instead of sirloin. Super comforting and super filling. LOVED IT.

jatwellrn
4
10/7/2012

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 and third helpings. In retrospect I wonder if we should have used the apple juice instead of dry red wine.