Vegetable Beef Stew Recipe

  • 3/4 pound lean beef stew meat, cut into 1/2-inch cubes
  • 2 teaspoons canola oil
  • 1 (14.5 ounce) can beef broth
  • 1 (14.5 ounce) can stewed tomatoes, cut up
  • 1 1/2 cups peeled and cubed butternut squash
  • 1 cup frozen corn, thawed
  • 6 dried apricot or peach halves, quartered
  • 1/2 cup chopped carrot
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 2 tablespoons minced fresh parsley
  1. In a nonstick skillet, brown beef in oil over medium heat. Transfer to a slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper. Cover and cook on high for 5-6 hours or until vegetables and meat are tender.
  2. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Stir in parsley.