Beef & Vegetable Stew

By BlueSchmoo

Nutritional Analysis: 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.

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

Details

Servings 4

Preparation

Step 1

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, 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. Cover and cook on high for 30 minutes or until gravy is thickened. Stir in parsley. Yield: 4 servings.