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Slow Cooker Vegetable Beef Stew

 Slow Cooker 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 apricots 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 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.

2 of 2

Slow Cooker Vegetable Beef Stew (continued)

Directions (continued)

  • 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. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.