Beef Stew With Roasted Winter Vegetables – Perfect for $2.99/lb Cross Rib Roast Sale

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Beef Stew With Roasted Winter Vegetables

Beef stew is the ultimate comfort food!  Savory chunks of meat, tender roasted vegetables in a flavorful sauce can’t be beat!  My kids love anything with beef, especially beef stew and french dip sandwiches!  Those are two staple meals that do the monthly rotation in my meal plans.  For this particular recipe, you actually cook the meat separate from the veggies and then combine the cooked meat and veggies with broth and spices to create the stew.

No need to buy expensive cubed meat for this, simply ask the Safeway meat cutter in the Butcher shop to cube it for you!  I picked up the cross rib roast that is on sale for $2.99/lb. through 12/6 and had my Safeway butcher cut it into 1 inch cubes.  Perfect time saver for me as I had all these veggies to cut up!  You can either serve this as a stew by adding more liquid, or over mashed potatoes for a complete meal.  I have left over potatoes from Thanksgiving since I got 2 10 lb. bags of potatoes – so I’ll be making a fresh batch this week.

Beef Stew With Roasted Winter Vegetables Recipe

Ingredients:

  • 4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes
  • 1 medium onion, cut into 1/2-inch pieces
  • 3 stalks of celery, chopped into 1/2 inch pieces
  • 2 Tbs olive oil, divided
  • 1 1/2 lbs boneless beef (roast, or steak) cut into 1-inch cubes
  • 3/4 cup chicken broth
  • 1/4 cup dry red wine
  • 5  Turkish Bay Leaves
  • 1/2 tsp Black Pepper, Coarse Grind

Directions:

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.

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, chicken broth, wine, 3 of the bay leaves, pepper, salt and thyme. Simmer 5 to 10 minutes or until sauce is slightly thickened.

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.

Thanks to our friends at Safeway for this recipe inspiration and image!

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