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Vegetable Beef Stew Recipe

  • 136minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3/4 pound beef stew meat, cut into 1/2-inch cubes

  2. 2 teaspoons canola oil

  3. 1 can (14-1/2 ounces) beef broth

  4. 1 can (14-1/2 ounces) stewed tomatoes, cut up

  5. 1-1/2 cups cubed peeled butternut squash

  6. 1 cup frozen corn, thawed

  7. 6 dried apricot or peach halves, quartered

  8. 1/2 cup chopped carrot

  9. 1 teaspoon dried oregano

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 2 tablespoons cornstarch

  13. 1/4 cup water

  14. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a nonstick skillet, cook beef over medium heat in oil until no longer pink; drain. Transfer to a 3-qt. 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. Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Stir in parsley. Yield: 4 servings.

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