Toss the cubed vegetables and onion with 1 tablespoon of the oil and arrange in a single layer on a large baking sheet. Roast for 20 minutes or until the vegetables are golden brown.
Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Brown the beef in batches.
Return all of the beef to the skillet. Add the roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves. Bring to a boil. Reduce the heat to low and simmer for 10 minutes or until sauce is slightly thickened.
Remove the bay leaves before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/hearty-beef-stew-winter-vegetables