VISIT US ON FACEBOOK.
Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.
Prep Time: 20 minutes
Cook Time: 35 minutes
Recipe Source: McCormick
- 4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes
- 1 medium onion, cut into 1/2-inch pieces
- 2 tablespoons olive oil, divided
- 1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
- 3/4 cup chicken stock OR chicken broth can be used
- 1/4 cup dry red wine or apple juice
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick Black Pepper, Coarse Ground
- 1/2 teaspoon McCormick Thyme Leaves
- 3 McCormick Bay Leaves
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.
Serving Suggestion: Serve stew over cooked brown rice or whole grain pasta.
Nutrition information, per serving: Calories: 261; Fat: 10g; Carbohydrates: 16g; Cholesterol: 56mg; Sodium: 328mg; Fiber: 3g; Protein: 25g