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: 6 dried apricot or peach halves, quartered; ½ cup chopped carrots; 1 cup thawed, frozen corn; 14½-oz. can stewed tomatoes, cut up; ¾ lb. lean beef stewing meat, cut into ½-inch cubes 2 tsp. canola oil; 14½-oz. can fat-free beef broth; 1½ cups peeled and cubed butternut squash; 1 tsp. dried oregano; ¼ tsp. salt; ¼ tsp. black pepper; 2 Tbsp. cornstarch; ¼ cup water; 2 Tbsp. minced fresh parsley

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.

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

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Fruity Vegetable Beef Stew

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