Comfort Food Diet Vegetable Beef Stew

By pavaldez

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) Hunt’s® 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.