Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on a large baking sheet. Roast 20 minutes or until vegetables are golden....
RECIPE
Ingredients
• 4 cups cubed winter vegetables (cut into 1/2-inch pieces),
such as carrots, cauliflower, peas, broccoli, or sweet potatoes
• 1 medium onion, cut into 1/2-inch pieces
• 2 tablespoons olive oil, divided
• 1 ½ pounds boneless beef steak, cut into 1-inch cubes
• ¾ cup chicken broth
• 3 bay leaves
• ½ teaspoon thyme leaves
• ½ teaspoon black pepper
• ½ teaspoon salt
• 3 cups prepared mashed potatoes
Directions
• Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on a large baking sheet. Roast 20 minutes or until vegetables are golden.
• Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat for 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, and salt. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes.
• Note: If you don’t have an oven, add a few tablespoons of oil to a pan over medium-high heat. When the pan begins to smoke, add veggies and reduce heat to medium. Add salt, herbs and 1 tablespoon oil. Occasionally, give the pan a shake to brown all sides of your vegetables. Remove the pan from the heat when fork tender and golden brown all over.
