Seasonal vegetables, strong flavors and ingredients that are both lean and low in salt make for a delicious twist on a traditional winter meal.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.

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  • Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 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.

Additional easy and healthy swap tips from the McCormick Kitchens:

--Use low sodium broth. Saves: 200 mg sodium for the full recipe.

--Serve over whole grain pasta or rice instead of mashed potatoes. Saves: 40 calories, 6 grams fat, 3.5 grams saturated fat, 410 mg sodium

Nutrition Facts

354 calories; protein 21.9g; carbohydrates 28.9g; fat 15.8g; cholesterol 63.2mg; sodium 733.4mg. Full Nutrition
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Reviews (11)

Rating: 5 stars
10/08/2012
Mmmmm! I made this tonite for a get-together with another couple. Our infant daughters even loved it! I used carrots, parnips, sweet potatoes and a butternut squash. I adjusted the recipe to use 6 cups of vegetables and we still only had 1 serving left over after we were all done, so I would say double what you think you'll need. The veggies cooked up nicely and we used apple juice instead of wine and I would definitely say that you do not need to add sugar. It had great flavor and everyone loved it! Read More
(7)
Rating: 5 stars
10/21/2012
This was actually pretty incredible. Everything I used was organic, from the meat to the vegetables. I used carrots, sweet potato, and butternut squash. The only thing I did differently is add way more spices since I know I prefer a punchier palette and used cubed beef stew meat instead of sirloin. Super comforting and super filling. LOVED IT. Read More
(7)
Rating: 4 stars
10/08/2012
During preparation we decided that the vinegar taste was a little too much for the teenagers, we cut the flavor by adding some sugar and more chicken broth. They devoured the stew, taking second and third helpings. In retrospect I wonder if we should have used the apple juice instead of dry red wine. Read More
(4)
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Rating: 5 stars
06/25/2013
Yummm!! I didn't bother with the wine (I'm sure it would be fantastic with it) and used homemade chicken stock I had lying around the freezer. I used carrots, parsnips, sweet potato and baby potatoes and didn't bother with the mashed potatoes, it tured out great! 10/10 will cook again. Read More
(2)
Rating: 4 stars
11/18/2012
Overall I liked this recipe but the meat came out pretty tough. I used stir-fry sirloin cut up small, and also added green beans for color and crunch towards the end. The broth over mashed potatoes was delicious! Read More
(1)
Rating: 5 stars
03/11/2014
I made this dish minus mashed potatoes several times and I love it!! It is one of my favorites! Read More
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Rating: 2 stars
11/17/2013
I didn't like it and probably won't make again. The "gravy" was very thin and the meat came out tough. I had to come back and see if I missed an ingredient but I didn't. Read More
Rating: 5 stars
01/21/2015
Fabulous Read More
Rating: 5 stars
10/27/2013
i loved this, sweet and tangy i added mushrooms and more broth and juice Read More