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Sunday, Nov. 23, 2014

Home cooking that's flavorful and healthier

Friday, December 28, 2012

(Photo)
Hearty Beef Stew with Roasted Vegetables
Family Features

All across the country, food lovers are cooking up something wholesome and flavorful. They are making a commit­ment to eating better on their own terms by making more meals at home. They are finding that home cooking with real ingredients is inherently healthier -- and it's surprisingly easy. With a few simple changes, you can make a big difference in the healthfulness of everyday meals.

"By adding herbs and spices, it's easy to make healthy foods more flavorful. And it's a smart way to freshen up your family's standby recipes while gradually reducing re­liance on sugar, sodium or fat," said Chef Mark Garcia, of the McCormick Kitchens.

For freshened-up family favorites, try making these simple, healthful changes that are simply delicious:

Replace the heavy breading on chicken tenders with a flour mixture spiced with paprika, black pepper and oregano. Bake it in the oven to reduce fat and calories.

For a healthier take on beef stew, use low sodium broth and serve over whole grain pasta or brown rice instead of mashed potatoes.

For a delicious twist on traditional chili, try using bone­less, skinless chicken breasts with black beans and corn. Pump up the authentic Southwest flavor with cumin, garlic powder and red pepper.

Get more recipes like these at www.mccormick.com. You can also join the conversation on Twitter @Spices4Health.

Hearty Beef Stew with Roasted Vegetables

Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.

Makes 6 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes
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
3/4cup chicken broth
3 McCormick Bay Leaves
1/2 teaspoon McCormick Thyme Leaves
1/2 teaspoon McCormick Black Pepper, Coarse Ground
1/2 teaspoon salt
1/4 cup dry red wine or apple juice
3 cups prepared mashed potatoes

Preheat oven to 425°F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.

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.

Test Kitchen Tip: If desired, add 2 McCormick Bay Leaves to cooking water when preparing fresh or instant potatoes. For instant mashed potatoes, remove bay leaves before adding potato flakes. For fresh potatoes, remove bay leaves before mashing.

Nutrition information, per serving: Calories: 406; Fat: 18g; Carbohydrates: 33g; Cholesterol: 59mg; Sodium: 745mg; Fiber: 6g; Protein: 28g


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