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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


  • 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


  • 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.

Wine Pairings

Light-Bodied Red Wine

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