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Slow Cooker Vegetable Beef Stew Recipe

Slow Cooker Vegetable Beef Stew Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours YIELD:4 servings

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 apricots or peaches, quartered
  • 1/2 cup chopped carrot
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 tablespoons minced fresh parsley

Directions

  • 1. In a nonstick skillet, brown beef in oil over medium heat. Transfer to a 3-qt. slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper.
  • 2. Cover and cook on high for 5-6 hours or until vegetables and meat are tender.
  • 3. Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Stir in parsley. Yield: 4 servings.

Nutritional 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.

Reviews for Slow Cooker Vegetable Beef Stew

Sort By :
MY REVIEW
Reviewed Nov. 14, 2015

"LOVE this stew. It has a very slight sweet taste. Tonight I served it over mashed potatoes. Yum. Probably have made this stew about 10 times. Delightful"

MY REVIEW
Reviewed Sep. 14, 2014

"I love the butternut squash and I used sliced peaches instead of the apricots."

MY REVIEW
Reviewed Jan. 23, 2012

"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!!!"

MY REVIEW
Reviewed Jan. 10, 2012

"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."

MY REVIEW
Reviewed Oct. 14, 2011

"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."

MY REVIEW
Reviewed Oct. 14, 2011

"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."

MY REVIEW
Reviewed Jun. 15, 2011

"I love this Beef Stew Recipe. I have served it to guests and they enjoyed it and asked for the recipe!"

MY REVIEW
Reviewed Oct. 21, 2010

"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!"

MY REVIEW
Reviewed Jan. 15, 2010

"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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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.