Healthy: Beef Ragout with Roasted Winter Vegetables

Saturday, January 5th 2013. | Healthy

This Beef Ragout with Roasted Winter Vegetables healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Beef Ragout with Roasted Winter Vegetables on food healthy recipe blog.
Hi everyone!

Tomorrow we are having friends over for dinner and I am going to make Beef Ragout with Roasted Winter Vegetables.  You serve this over mashed potatoes.  It’s kind of like a beef stew.  I will serve a big green salad with this.  Then for dessert I’m going to make the Pink Lemonade Pound Cake.

 Healthy: Beef Ragout with Roasted Winter Vegetables

Beef Ragout with Roasted Winter Vegetables
Amy – amylz
Makes 6 servings.

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
2 tablespoons olive oil, divided
1 1/2 pounds beef sirloin, cut into 1-inch cubes
3/4 cup chicken broth
1/4 cup dry red wine
5 Bay Leaves, divided
1/2 teaspoon Thyme Leaves
1/2 teaspoon Black Pepper, Coarse Grind
1/2 teaspoon salt
3 cups prepared mashed potatoes

Preheat oven to 425F. Toss chopped vegetables and onion with 1 tablespoon of the olive oil. Place on large baking sheet; roast 20 minutes or until vegetables are golden in color. Meanwhile, heat remaining 1 tablespoon olive 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 bay leaves, thyme, pepper and salt. Simmer 5 to 10 minutes or until sauce is slightly thickened. Prepare fresh or instant mashed potatoes, adding 2 bay leaves to the cooking water. Remove bay leaves from potatoes and stew. Serve stew over mashed potatoes.

Test Kitchen Tip: Use 1/4 cup apple juice in place of wine.
Happy read Beef Ragout with Roasted Winter Vegetables recipes, and enjoy food and drink picture original here: Amy’s WFD Blog!

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