Roasting the vegetables before adding them to the stew brings out delicious, caramelized flavors.
Instructions
- Preheat oven to 425°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 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.
Recipe Notes:
If desired, add 2 McCormick® Bay Leaves to cooking water when preparing fresh or instant potatoes. For instant mashed potatoes, remove bay leaves before adding potato flakes. For fresh potatoes, remove bay leaves before mashing.
Credit:
Courtesy of McCormick for Weis Markets
