- 4 cups cubed winter vegetables (cut into 1/2-inch pieces) such as carrots, butternut squash, parsnips or sweet potatoes
- 1 medium onion, cut into 1/2-inch pieces
- 2 tablespoons olive oil, divided
- 1 1/2 pounds beef sirloin, cut into 1-inch cubes
- 3/4 cup chicken broth
- 5 McCormick® Gourmet Collection® Bay Leaves
- 1/2 teaspoon McCormick® Gourmet Collection® Thyme Leaves
- 1/2 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
- 1/2 teaspoon salt
- 1/4 cup dry red wine
- 3 cups prepared mashed potatoes
- Preheat oven to 425 degrees F. Toss chopped vegetables and onion with 1 tablespoon olive oil. Place on a large baking sheet; roast 20 minutes or until vegetables are golden in color.
- Meanwhile, saute beef in 1 tablespoon olive oil in a large skillet over medium-high heat, 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine. Simmer 5-10 minutes, or until sauce is slightly thickened.
- Prepare either fresh or instant mashed potatoes as usual, adding 2 bay leaves to the cooking water. Serve stew over mashed potatoes.