Monday, December 6, 2010

Vegetable Beef Stew

The combination of the butternut squash, carrots and apricots makes this stew recipe awesome! I adapted this recipe from a "Taste of Home" cookbook.

Serves 4 ( 1-½ c. = 7 points +)

  • ¾ lb. lean beef stew meat, cut into ½ inch cubes
  • 2 tsp. canola oil
  • 1 can ( 14.5 oz) beef broth
  • 1 can ( 14.5 oz) stewed tomatoes
  • 1-½ c. cubed, peeled butternut squash
  • 6 dried apricots halves, chopped
  • ½ c. chopped carrot
  • 1 tsp. dried oregano
  • salt and pepper to taste
  • 2 T. cornstarch
  • ¼ c. water

In a nonstick skillet, cook beef in oil until no longer pink. Place beef along with remaining ingredients through salt and pepper in a slow cooker. Cook on high for 4-5 hours or until beef and veggies are tender.
Mix cornstarch with water. Stir into beef mixture. Cover and cook until gravy is thickened ( about 30 minutes).

1 comment:

  1. We made this a few weeks back and it was very good. I wasn't sure about the apricots but it definitely gave it a nice flavor. We ate half and froze the other. It was very easy to make too!


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