vegetable beef stew

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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

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

Directions

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.
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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