Preheat oven to 425°F (220°C). Toss vegetables with 1 tablespoon (15 mL) of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.
Roasting the vegetables before adding them to the stew brings out delicious caramelized flavours.
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Ingredients
chicken stock
apple juice
Preheat oven to 425°F (220°C). Toss vegetables with 1 tablespoon (15 mL) of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.
Meanwhile, heat remaining 1 tablespoon (15 mL) 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.
Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.
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