A Healthier Take: Hearty Beef Stew with Roasted Winter Vegetables

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content while pork shoulder is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness without alcohol, while broth is cost-effective.

olive oil

🥗Healthier: canola oil

💰Cheaper: vegetable oil

Canola oil is lighter and often cheaper than olive oil.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lower in calories, and water with seasonings is budget-friendly.

Preheat the oven to 425°.

Chop parsnips, carrots, butternut squash, sweet potatoes, and onions.

Drizzle olive oil over the chopped vegetables and mix them up.

Roast the vegetables in the oven until they are gorgeously roasted.

In a skillet, drizzle a little olive oil and brown the boneless sirloin steak.

Add the roasted vegetables to the browned meat.

Pour in chicken stock (low sodium recommended).

Add dry red wine to the mixture.

Sprinkle in McCormick coarse ground pepper, thyme, and a little salt.

Add three bay leaves and mix everything together.

Remove the bay leaves before serving.

Serve the stew over whole grain pasta, rice, or as is.

Cooking Techniques

Equipment Needed

Spice Level: