Vegetable Beef Stew

A variation of beef stew with a sweet flavor from apricots and squash, that has a South American or Cuban flair. The addition of corn makes it even more hearty.

Yield

4 servings

Ingredients

3/4 pound lean beef stew meat, cut into 1/2-inch cubes
2 teaspoons canola oil
1 (14.5 ounce) can beef broth
1 (14.5 ounce) can stewed tomatoes, cut up
1 1/2 cups peeled and cubed 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

Directions

In a nonstick skillet, brown beef in oil over medium heat. Transfer to a slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper. Cover and cook on high for 5 to 6 hours or until vegetables and meat are tender.

Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Stir in parsley.

Nutritional Information

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.

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