Beef Stew with Roasted Winter Vegetables Recipe
"Squash Recipes Online"
4 C. cubed winter vegetables (cut into half-inch pieces) such
as carrots, butternut squash, sweet potatoes or parsnips
1 medium onion, chopped into half-inch pieces
2 T. olive oil, divided
1 1/2 lbs. beef sirloin, cut into 1-inch cubes
3/4 C. chicken broth
5 bay leaves, divided use
1/2 t. thyme leaves
1/2 t. coarse ground black pepper
1/2 t. salt
1/4 C. dry red wine
6 servings prepared mashed potatoes
Preheat oven to 425° F. Toss chopped vegetables and onion with 1 tablespoon
olive oil. Place on large baking sheet; roast 20 minutes or until vegetables are
golden in color.
Saute beef in 1 tablespoon olive oil in large skillet over medium-high heat, 5
minutes, or until beef is browned. Add roasted vegetables, chicken broth, three
bay leaves, thyme, pepper, salt and wine. Simmer 5 to 10 minutes or until sauce
is slightly thickened.
Prepare fresh or instant mashed potatoes as usual, adding two bay leaves to the
cooking water. Serve stew over mashed potatoes.
Makes six servings.