Hearty Beef Stew With Roasted Winter Vegetables

• 1 cup butternut squash cubed
• 1 cup carrots cubed
• 1 cup parsnips cubed
• 1 cup sweet potatoes cubed
• 1 cup onion cubed
• 2 tablespoons olive oil divided
• 1 1/2 pounds boneless beef sirloin steak cut into 1-inch cubes
• 3/4 cup chicken stock Kitchen Basics(R) Original
• 3 McCormick Bay Leaves
• 1/2 teaspoon McCormick Thyme Leaves
• 1/2 teaspoon mccormick black pepper, coarse ground
• 1/2 teaspoon salt
• 1/4 cup dry red wine Substitutions available apple juice

1. Preheat oven to 425u0b0F. Toss vegetables 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.

butternut squash cubed, carrots, sweet potatoes, onion, olive oil, boneless beef sirloin, chicken stock kitchen basicsuae original, bay leaves, thyme, black pepper, salt, red wine

Taken from www.yummly.com/recipe/Hearty-Beef-Stew-with-Roasted-Winter-Vegetables-2303995 (may not work)