4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips, or sweet potatoes but not limited to these. Turnips are excellent here as well.
1 medium onion, cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
3/4 cup chicken broth
3 bay leaves
1/2 teaspoon tyme leaves
1/2 teaspoon coarse ground pepper
1/2 teaspoon sea or kosher salt
1/4 cup dry red wine or apple juice
3 cups prepared mashed potatoes or rice, or wide egg noodles
Preheat oven to 425 degrees F.
Toss the vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast for about 20 minutes, or until vegetables are golden.
While the vegetables roast, 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 the heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes, rice or egg noodles.