Ingredients

4 cups winter vegetables (diced 1/2 inch cubes) such as carrots, butternut squash, parsnips or sweet potatoes
1 medium onion, chopped 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
5 bay leaves, divided use
1/2 teaspoon thyme leaves
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1/4 cup dry red wine (or 1/2 cup beef broth)
6 servings prepared mashed potatoes

Directions

Preheat oven to 425 degrees. Toss diced vegetables and onion with 1 tablespoon olive oil. Place on a large baking sheet; roast 20 minutes or until vegetables are golden. Brown beef in 1 tablespoon olive oil in a large skillet over medium-high heat, about 5 minutes. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine or beef broth. Simmer 5-10 minutes or until sauce is slightly thickened.

Meanwhile, prepare either fresh or instant mashed potatoes, adding 2 bay leaves to the cooking water. Serve stew over mashed potatoes. Makes 6 servings.

Nutritional information per serving: 409 calories, 17 grams fat, 30 grams protein, 34 grams carbohydrate, 80 mg cholesterol, 709 mg sodium, 6 grams fiber.