Beef with Roasted Winter Vegetables

By Paynoff

Ingredients

• 4 cups winter vegatables (such as carrots, butternut, squash, sweet potatoes) plus 1 medium onion, cut into 1/2 inch pieces
• 2 tbsp olive oil
• 1 1/2 lbs beef sirloin, cut into 1 inch cubes
• 3/4 cup chicken broth
• 5 bay leaves
• 1/2 tsp thyme leaves
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup dry red wine
• 3 cups prepared mashed potatoes

Preparation

Step 1

1. Preheat oven to 425F. Toss vegetables and onion with 1 tbsp olive oil. Place on baking sheet; roast 20 minutes or until golden.
2. Saute beef in 1 tbsp olive oil over midium-high heat for 5 minutes or until browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine. Simmer 5-10 minutes, or until sauce is slightly thick.
3. Prepare fresh or instant mashed potatoes, adding 2 bay leaves to the water. Serve stew over mashed potatoes.