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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
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1-1/2 cups) equals 278 calories, 9 g fat (3 g saturated fat), 53 mg cholesterol, 717 mg sodium, 32 g carbohydrate, 5 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
Originally published as Vegetable Beef Stew in Light & Tasty October/November 2003, p29
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Reviewed on Jan. 23, 2012 by tamclark
This is absolutely the BEST beef stew I have ever eaten! Easy to make and just a wonderful flavor. I will definitely make this again and again!!!
Reviewed on Jan. 10, 2012 by ekatiakarpova
I found throw this recipe that I don`t like butternut squash, it was so soft and had little bit sour taste. We had difficult time to eat this stew.
Reviewed on Oct. 14, 2011 by love_my_life
This was absolutely delicious- not only did it taste wonderful- it was beautiful too! I will make this again and again. Perfect for Fall!!! Instead of stew meat I used London Broil cut in small pieces.
Reviewed on Jun. 15, 2011 by mamateach4
I love this Beef Stew Recipe. I have served it to guests and they enjoyed it and asked for the recipe!
Reviewed on Oct. 21, 2010 by angees
I liked this alot, and am making it again. Before I added the cornstarch, it was a delicious beef soup. The squash disguises itself as potatoes- no one could tell the difference!
Reviewed on Jan. 15, 2010 by twinkle_toes
This is a nice change from the ordinary beef stew! It has a different flavour but very tasty! I think it must be the apricots that give it a slight fruity taste!
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© Reiman Media Group, LLC., 2012