• 6servings
  • 35minutes
  • 261calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes

  2. 1 medium onion, cut into 1/2-inch pieces

  3. 2 tablespoons olive oil, divided

  4. 1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes

  5. 3/4 cup chicken stock or chicken broth

  6. 1/2 teaspoon salt

  7. 1/4 cup dry red wine or apple juice

  8. 1/2 teaspoon McCormick® Black Pepper, Coarse Ground

  9. 1/2 teaspoon McCormick® Thyme Leaves

  10. 3 McCormick® Bay Leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.

  2. Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet. Add roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves.

  3. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.


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