Vegetable Beef Stew
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
Here is a variation of a beef stew that I came across. With sweet flavor from apricots and squash, we think it has South American or Cuban flair. The addition of corn makes it even more hearty.
—Ruth Rodriguez of Fort Myers Beach, Florida
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 5-1/2 hours
Ingredients:
- 3/4 pound beef stew meat, cut into 1/2-inch cubes
- 2 teaspoons canola oil
- 1 can (14-1/2 ounces) beef broth
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1-1/2 cups cubed peeled 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, cook beef over medium heat in oil until no longer pink; drain. Transfer to a 3-qt. 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; gradually stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Stir in parsley. Yield: 4 servings.