When the days grow shorter and the air turns crisp, nothing hits the spot quite like a comforting bowl of hearty beef stew. This version is packed with tender cubes of sirloin, roasted winter vegetables, and a rich, flavorful broth that simmers to perfection. Served over creamy mashed potatoes, it’s the ultimate cozy dinner. Plus, it’s simple enough for a weeknight, yet impressive enough to share with family and friends. Gather around the table, savor the aroma, and enjoy a meal that warms both body and soul!
Ingredients
- 4 cup(s) Winter Vegetables, (cut into ½-inch pieces), such as Carrots, Butternut Squash, Parsnips or Sweet Potatoes
- 1 med Onion, cut into ½-inch pieces
- 2 tbsp. Olive Oil, divided
- 1 ½ lb Boneless Beef Sirloin Steak, cut into 1-inch cubes
- ¾ cup(s) Chicken Broth
- 3 ea McCormick® Bay Leaves, divided
- ½ tsp. McCormick® Thyme Leaves
- ½ tsp. McCormick® Black Pepper, Coarse Ground
- ½ tsp. Salt
- ¼ cup(s) Dry Red Wine, or Apple Juice
- 3 cup(s) Prepared Mashed Potatoes
Instructions
- Preheat oven to 425°F.
- Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
- Meanwhile, cook and stir beef in 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned.
- Add roasted vegetables, chicken broth, 3 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.
Recipe Courtesy of Have A Plant and McCormick for Weis Markets.
