Fruity Vegetable Beef Stew

Name: Fruity Vegetable Beef Stew
Prep time: 25 min
Cook time: 5 h 30 min
Total time: 5 h 55 min
Yield: Makes: 4 Servings
Cuisine: United States
Ingredients: 1½ cups peeled and cubed butternut squash; 14½-oz. can stewed tomatoes, cut up; 1 cup thawed, frozen corn; 6 dried apricot or peach halves, quartered; 14½-oz. can fat-free beef broth; 1 tsp. dried oregano; ½ cup chopped carrots; ¼ tsp. salt; ¼ tsp. black pepper; ¾ lb. lean beef stewing meat, cut into ½-inch cubes 2 tsp. canola oil; 2 Tbsp. cornstarch; 2 Tbsp. minced fresh parsley; ¼ cup water

Preparation info

Makes:
4
Servings

Difficulty
Easy
Ready in
6 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Esther S. Martin Ephrata, PA Mrs. Carolyn Baer Conrath, WI

Ingredients

¾ lb. lean beef stewing meat, cut into ½-inch cubes 2 tsp.

Americas
United States
Main course
Light
Gluten-free

Method

Brown meat in oil in a nonstick skillet over medium heat.
Combine meat, broth, tomatoes, squash, corn, apricots, carrots, oregano, salt, and pepper in slow cooker.
Cook on High 5–6 hours, or until vegetables and meat are tender.
Combine cornstarch and water until smooth. Stir into stew.
Cook on High 30 minutes, or until stew is thi