Beef Stew with Roasted Winter Vegetables

Ingredients

• 0.3 cup apple juice dry red
• 3  bay leaves mccormick®
• 1.5 pounds beef sirloin steak boneless cut into 1-inch cubes
• 0.5 teaspoon pepper black mccormick®
• 0.8 cup chicken broth 
• 2 tablespoons olive oil divided
• 1 medium onion cut into 1/2-inch pieces
• 3 cups potatoes prepared mashed
• 0.5 teaspoon salt 
• 0.5 teaspoon thyme leaves mccormick®
• 4 cups winter vegetables such as carrots, butternut squash, parsnips, or sweet potatoes cubed cut into 1/2-inch pieces),

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
2. Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned.
3. Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened.
4. Remove bay leaves from stew before serving.
5. Serve stew over mashed potatoes.