Beef Stew with Roasted Vegetables
4 cups cubed 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 bay leaves
1/2 teaspoon thyme leaves
1/2 teaspoon black pepper, coarse grind
1/2 teaspoon salt
1/4 cup dry red wine or apple juice
3 cups prepared mashed potatoes
- 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.
- 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.
recipe courtesy allrecipes.com