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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

Description

Find Recipes For Vegetable Beef Stew And Other Beef Recipes. Get All The Best Recipes At Taste Of Home. Recipe 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

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