Vegetable Beef Stew Recipe

Name: Vegetable Beef Stew Recipe
Prep time: 10 min
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

Vegetable Beef Stew Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/vegetable-beef-stew-2" target="_blank">www.tasteofhome.com.</a>

"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..."

INGREDIENTS

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3/4 pound beef stew meat, cut into 1/2-inch cubes

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2 teaspoons canola oil

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1 can (14-1/2 ounces) beef broth

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1 can (14-1/2 ounces) stewed tomatoes, cut up

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1-1/2 cups cubed peeled butternut squash

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1 cup frozen corn, thawed

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6 dried apricot or peach halves, quartered

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1/2 cup chopped carrot

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1 teaspoon dried oregano

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1/4 teaspoon salt

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1/4 teaspoon pepper

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2 tablespoons cornstarch

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1/4 cup water

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2 tablespoons minced fresh parsley

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