Beef Stew with Roasted Winter Vegetables Recipe

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Beef Stew with Roasted Winter Vegetables
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  1. Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
  2. Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and wine. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 371.14 Kcal (1554 kJ)
Calories from fat 184.1 Kcal
% Daily Value*
Total Fat 20.46g 31%
Cholesterol 79.2mg 26%
Sodium 1485.23mg 62%
Potassium 742.01mg 16%
Total Carbs 20.84g 7%
Sugars 1.88g 8%
Dietary Fiber 2.47g 10%
Protein 24.96g 50%
Vitamin C 9.6mg 16%
Iron 2.3mg 13%
Calcium 38.9mg 4%
Amount Per 100 g
Calories 127.67 Kcal (535 kJ)
Calories from fat 63.33 Kcal
% Daily Value*
Total Fat 7.04g 31%
Cholesterol 27.24mg 26%
Sodium 510.91mg 62%
Potassium 255.25mg 16%
Total Carbs 7.17g 7%
Sugars 0.65g 8%
Dietary Fiber 0.85g 10%
Protein 8.59g 50%
Vitamin C 3.3mg 16%
Iron 0.8mg 13%
Calcium 13.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
  • 10

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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