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Beef Stew with Roasted Winter Vegetables


Beef Stew with Roasted Winter Vegetables Recipe

Ingredients:
  • 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 boneless beef sirloin steak, cut into 1-inch cubes
  • 3/4 cup chicken broth
  • 3 McCormick® Bay Leaves
  • 1/2 teaspoon McCormick® Thyme Leaves
  • 1/2 teaspoon McCormick® Black Pepper, Coarse Grind
  • 1/2 teaspoon salt
  • 1/4 cup dry red wine or apple juice
  • 3 cups prepared mashed potatoes
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 354
Total Fat 15.8g
Saturated Fat 5.1g
Cholesterol 63mg
Sodium 733mg
Total Carbohydrate 28.9g
Dietary Fiber 4.4g
Sugars 6.6g
Protein 21.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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