This delicious recipe for Beef Stew with Roasted Winter Vegetables pairs perfectly with Above 2021 Cabernet Sauvignon.








  • 1 Cup(s) Cubed carrots, 1/2-inch pieces
  • 1 Cup(s) Cubed butternut squash, 1/2-inch pieces
  • 1 Cup(s) Cubed parsnips, 1/2-inch pieces
  • 1 Cup(s) Cubed sweet potatoes, 1/2-inch pieces
  • 1 Medium onion, cut into 1/2-inch pieces
  • 5 McCormick Gourmet™ Organic Turkish Bay Leaves
  • 2 Tablespoon(s) Olive oil, divided
  • 1/2 Teaspoon(s) McCormick Gourmet™ Organic Coarse Ground Black Pepper
  • 1 1/2 Pound(s) Boneless beef sirloin steak, cut into 1-inch cubes
  • 1/2 Teaspoon(s) Salt
  • 3/4 Cup(s) Beef stock
  • 1/4 Cup(s) Dry red wine
  • 1/2 Teaspoon(s) McCormick Gourmet™ Organic Thyme Leaves
  • 3 Cup(s) Prepared mashed potatoes


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

2. Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add beef; cook and stir 5 minutes or until browned. Add roasted vegetables, stock, wine, 3 of the bay leaves, pepper, salt and thyme. Simmer 5 to 10 minutes or until sauce is slightly thickened.

3. Prepare fresh or instant mashed potatoes, adding remaining 2 bay leaves to the cooking water. Remove bay leaves from potatoes and stew. Serve stew over mashed potatoes.

*Recipe and Photo Courtesy of McCormick & Company, Inc.