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Beef Stew with Roasted Winter Vegetables

Rated as 4.33 out of 5 Stars

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

55 m servings 354
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • 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


Per Serving: 354 calories; 15.8 28.9 21.9 63 733 Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 w...

Most helpful critical review

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.

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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 w...

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...

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...

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 po...

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 potat...

Hubby loved it! Very Healthy too! Had no idea you can use low sodium "Chicken Broth" in a Beef Dinner - But it tasted AWESOME!! Great spices to flavor it perfectly -Tasted like I used Beef broth...

Fabulous

I made this dish minus mashed potatoes several times and I love it!! It is one of my favorites!

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.