Fruity Vegetable Beef Stew

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

Prep. Time: 25 Minutes
Cooking Time: 5½–6½ Hours


  • ¾ lb. lean beef stewing meat, cut into ½-inch cubes 2 tsp. canola oil
  • 14½-oz. can fat-free beef broth
  • 14½-oz. can stewed tomatoes, cut up
  • cups peeled and cubed butternut squash
  • 1 cup thawed, frozen corn
  • 6 dried apricot or peach halves, quartered
  • ½ cup chopped carrots
  • 1 tsp. dried oregano
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. cornstarch
  • ¼ cup water
  • 2 Tbsp. minced fresh parsley

Ideal Slow Cooker Size: 4-Quart


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

Per Serving: 280 calories (60 calories from fat), 7g total fat (1.5g saturated, 0g trans), 50mg cholesterol, 510mg sodium, 35g total carbohydrate (5g fiber, 13g sugar), 23g protein, 150%DV vitamin A, 20%DV vitamin C, 8%DV calcium, 20%DV iron.