Hearty Beef Stew with Roasted Winter Vegetables

This hearty beef stew is rich with flavor, but relatively light on fat and calories. How is that possible?

First, the winter vegetables are roasted to promote caramelization and bring out their delicious flavors. Then a lean cut of beef is seared in just enough olive oil. Finally, red wine (or apple juice), stock, and herbs are simmered in the hearty beef stew to add body and aroma.

And believe it or not, this hearty beef stew comes together rather quickly, making it an easy weeknight meal or a fulfilling weekend supper, particularly on chilly and snowy winter days.

You can serve this lean, hearty beef stew over brown rice or whole grain pasta, but it’s also delicious over dairy-free mashed potatoes. A few options include Mama’s Easy Dairy-Free Mashed Potatoes, Smashed Potatoes and Parsnips with Garlic Olive Oil, and Healthier Hummus Mashed Potatoes.

This hearty beef stew recipe with photo was shared with us by McCormick & Company.

Special Diet Notes: Hearty Beef Stew with Winter Vegetables

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, top food allergy-friendly, and optionally paleo. Just be sure to pick wine (or use apple juice) and stock or broth that fits your dietary needs.

Chef Mark Garcia

Hearty Beef Stew with Roasted Winter Vegetables

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories:

Ingredients Method

Ingredients

  

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• 4 cups cubed winter vegetables cut into 1/2-inch pieces, such as carrots, butternut squash, parsnips and/or sweet potatoes
• 1 medium onion cut into 1/2-inch pieces
• 2 tablespoons olive oil divided
• 1 ½ pounds boneless beef sirloin steak preferably with no added hormones, cut into 1-inch cubes
• ¾ cup chicken stock or chicken broth
• ¼ cup dry red wine or apple juice
• ½ teaspoon sea salt
• ½ teaspoon coarse ground black pepper
• ½ teaspoon thyme leaves
• 3 bay leaves

Method

 

1. Preheat the oven to 425°F.
2. Toss the cubed vegetables and onion with 1 tablespoon of the oil and arrange in a single layer on a large baking sheet. Roast for 20 minutes or until the vegetables are golden brown.
3. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Brown the beef in batches.
4. Return all of the beef to the skillet. Add the roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves. Bring to a boil. Reduce the heat to low and simmer for 10 minutes or until sauce is slightly thickened.
5. Remove the bay leaves before serving.

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