Beef Ragout With Roasted Winter Vegetables

• 2 cups parsnips (large)
• 1/2 sweet potato (large)
• 2 carrots (large)
• 1 onion (medium)
• 1 tablespoon olive oil
• 1 1/2 lbs beef sirloin (cut in 1 inch cubes)
• 3 bay leaves
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup apple juice (or red wine)
• 3 cups mashed potatoes

1. Cut up all root vegetables to 1/2 inch pieces.
2. Preheat oven to 425u0b0F Toss vegetables and onion with 1 tbsp olive oil. Place vegetables on baking sheet; roast for 20 minutes or until golden.
3. Saute beef in large dutch oven in remaining olive oil over medium high heat until brown. Add in roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and juice. Simmer 5 to 10 minutes on low until sauce is slightly thick.
4. Serve over mashed potatoes.

parsnips, sweet potato, carrots, onion, olive oil, beef sirloin, bay leaves, thyme, black pepper, salt, apple juice, potatoes

Taken from www.food.com/recipe/beef-ragout-with-roasted-winter-vegetables-212522 (may not work)