Hearty Beef Stew with Roasted Winter Vegetables
Prep time
Cook time
Total time
Serves: 6 servings
  • 4 cups cubed winter vegetables (cut into ½-inch pieces), such as carrots, butternut squash, parsnips and/or sweet potatoes
  • 1 medium onion, cut into ½-inch pieces
  • 2 tablespoons olive oil, divided
  • 1½ pounds boneless beef sirloin steak (preferably with no added hormones), cut into 1-inch cubes
  • ¾ cup chicken stock or chicken broth
  • ¼ cup dry red wine or apple juice
  • ½ teaspoon sea salt
  • ½ teaspoon coarse ground black pepper
  • ½ teaspoon thyme leaves
  • 3 bay leaves
  1. Preheat the oven to 425°F.
  2. 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.
  3. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Brown the beef in batches.
  4. 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.
  5. Remove the bay leaves before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/hearty-beef-stew-winter-vegetables