Hearty Beef Stew with Roasted Winter Vegetables

Hearty Beef Stew with Roasted Winter Vegetables

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Hearty Beef Stew in imitation of Roasted Winter Vegetables in the manner of Butternut Squash, Carrots, Parsnips, Sweet Potatoes, Onion, Olive Oil, Boneless Beef Sirloin Steak, Chicken Stock, Mccormick Bay Leaves, Mccormick Thyme Leaves, Mccormick Black Pepper, Coarse Ground, Salt, Dry Red Wine

The ingredient of Hearty Beef Stew with Roasted Winter Vegetables

  1. 1 cup butternut squash cubed
  2. 1 cup carrots cubed
  3. 1 cup parsnips cubed
  4. 1 cup sweet potatoes cubed
  5. 1 cup onion cubed
  6. 2 tablespoons olive oil separated
  7. 1 1/2 pounds boneless beef sirloin steak cut into 1-inch cubes
  8. 3/4 cup chicken stock Kitchen Basicsu00ae indigenous native
  9. 3 McCormick Bay Leaves
  10. 1/2 teaspoon McCormick Thyme Leaves
  11. 1/2 teaspoon mccormick black pepper, coarse sports ground
  12. 1/2 teaspoon salt
  13. 1/4 cup dry red wine Substitutions within reach apple juice

The instruction how to make Hearty Beef Stew with Roasted Winter Vegetables

  1. Preheat oven to 425u00b0F. 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.

Nutritions of Hearty Beef Stew with Roasted Winter Vegetables

calories: NutritionInformation
carbohydrateContent: 410 calories
cholesterolContent: 25 grams
fatContent: 75 milligrams
fiberContent: 14 grams
proteinContent: 5 grams
saturatedFatContent: 41 grams
sodiumContent: 4.5 grams
sugarContent: 500 milligrams
: 8 grams

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