Hearty Beef Stew with Roasted Winter Vegetables

MCCORMICK
13Ingredients
55Minutes
410Calories

Ingredients

US|METRIC
  • 1 cup butternut squash (cubed)
  • 1 cup carrots (cubed)
  • 1 cup parsnips (cubed)
  • 1 cup sweet potatoes (cubed)
  • 1 cup onion (cubed)
  • 2 tablespoons olive oil (divided)
  • 1 1/2 pounds boneless beef sirloin steak (cut into 1-inch cubes)
  • 3/4 cup chicken stock (Kitchen Basics® Original)
  • 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 (Substitutions available apple juice)
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    Directions

    1. Preheat oven to 425°F. Toss vegetables with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.
    2. 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.
    3. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.
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    NutritionView More

    410Calories
    Sodium21% DV500mg
    Fat22% DV14g
    Protein80% DV41g
    Carbs8% DV25g
    Fiber20% DV5g
    Calories410Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol75mg25%
    Sodium500mg21%
    Potassium1160mg33%
    Protein41g80%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber5g20%
    Sugars8g16%
    Vitamin A260%
    Vitamin C30%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.