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Vegetable Beef Stew

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

4 ServingsPrep: 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.

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Vegetable Beef Stew (continued)

Directions (continued)

Stir in parsley. Yield: 4 servings.

Nutrition Facts: 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.