vegetable beef stew
Recipes
Beef
Vegetable Beef Stew
A classic comfort dish with chunks of beef, potatoes, and mixed vegetables simmered in a savory broth. Nourishing and perfect for chilly days.
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.
