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Beef Ragout with Roasted Winter Vegetables

Bay Leaf, Beef, Beef Broth, Carrots, Fall Baking, Garlic Fresh, Main Course, Mushroom, Olive Oil, Onion, Parsnip, Potato, Recipe, Red Wine, Soup, Spinach, Squash, Stovetop, Supper, Sweet Potato, Thyme, Tomato, White Cooking Wine, White Wine

Servings

6

Ready In:

1.5 Hours

Prep Time:

20 Minutes

Ingredients

  • 4 Cups winter vegetables (such as carrots, butternut squash, sweet potatoes) 

  • 1 medium onion, cut into 1/2-inch pieces 2 tbsp. olive oil

  • 1 1/2 Ibs beef sirloin, cut into 1-inch cubes

  • 3/4 Cup chicken broth

  • 5 Bay Leaves

  • 1/2 tsp. Thyme Leaves

  • 1/2 tsp. Coarse Black Pepper

  • 1/2 tsp. salt

  • 1/4 Cup dry red wine (substitute apple juice if desired)

  • 3 Cups prepared mashed potatoes

Directions

Step 1

Preheat oven to 425.

Toss vegetables and onion with 1 tbsp. olive oil. Place on baking sheet; roast 20 minutes or until golden.

Step 2

Sauté beef in 1 tbsp. olive oil over medium-high heat for 5 mins. or until browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine. Simmer 5-20 mins., or until sauce is slightly thick.

Step 3

Prepare fresh or instant mashed potatoes, adding 2 bay leaves to the water. Serve stew over mashed potatoes.