Beef Ragout With Roasted Winter Vegetables

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut up all root vegetables to 1/2 inch pieces.
  • Preheat oven to 425°F Toss vegetables and onion with 1 tbsp olive oil. Place vegetables on baking sheet; roast for 20 minutes or until golden.
  • Saute beef in large dutch oven in remaining olive oil over medium high heat until brown. Add in roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and juice. Simmer 5 to 10 minutes on low until sauce is slightly thick.
  • Serve over mashed potatoes.
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