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).