Winter Stew
From McCormick.com - a Stew Recipe that looks somewhat familiar...
Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.
Makes 6 servings.
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, cut into 1-inch cubes
3/4 cup chicken broth
3 McCormick® Bay Leaves , divided
1/2 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Coarse Ground Black Pepper
1/2 teaspoon salt
1/4 cup beer (preferably BL)
3 cups prepared mashed potatoes
Directions
1. Preheat oven to 425°. 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.
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