prep time: 20 min
total time: 35 min
1. Preheat oven to 425F. 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 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 3 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (165g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 258 | ||
Calories from Fat: 143 (55%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 15.9g | 21 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 176.8mg | 6 % | |
Potassium 417mg | 11 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.2g | ||
Protein 23.7g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.