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My review
Beef Stew with Roasted Winter Vegetables
McCormick®
"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 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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 g fat; 28.9 g carbohydrates; 21.9 g protein; 63 mg cholesterol; 733 mg sodium. Full nutrition
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Reviews
Read all reviews 1112 Ratings
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Most helpful positive review
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 w...
Most helpful critical review
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.
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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 w...
10/8/2012
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...
10/7/2012
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...
6/25/2013
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 po...
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 potat...
3/10/2017
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...
3/11/2014
I made this dish minus mashed potatoes several times and I love it!! It is one of my favorites!