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Home / Recipes / Soups & Salads

Vegetable Beef Stew

Soups & Salads

Vegetable Beef Stew

A wholesome stew with chunks of beef and a medley of vegetables simmered in broth—a balanced one-pot classic with broad appeal.

Ingredients

  1. 3/4 pound lean beef stew meat, cut into 1/2-inch cubes
  2. 2 teaspoons canola oil
  3. 1 (14.5 ounce) can beef broth
  4. 1 (14.5 ounce) can stewed tomatoes, cut up
  5. 1 1/2 cups peeled and cubed 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 1/4 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 2 tablespoons cornstarch 1/4 cup water
  12. 2 tablespoons minced fresh parsley

Directions

  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.

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