 | | Directions | 1. 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.
2. 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. Test Kitchen Tip: If desired, add 2 McCormick® Bay Leaves to cooking water when preparing fresh or instant potatoes. For instant mashed potatoes, remove bay leaves before adding potato flakes. For fresh potatoes, remove bay leaves before mashing. |
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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6
|  | | Ingredients | | - | | 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 broth |
| - | | 3 McCormick® Bay Leaves |
| - | | 1/2 teaspoon McCormick® Thyme Leaves |
| - | | 1/2 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1/2 teaspoon salt |
| - | | 1/4 cup dry red wine or apple juice |
| - | | 3 cups prepared mashed potatoes |
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| | Nutrition (per serving) | |
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