"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Vegetable Beef Stew Recipe

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This recipe for Vegetable Beef Stew, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Lawrence
Added: Sunday, May 11, 2008


3/4 lb beef cubes
2 tsp oil
1 can (14 1/2 oz) beef broth
1 can (14 1/2 oz) 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 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
2 tbsp cornstarch
1/4 cup water
2 tbsp minced fresh parsley

n non-stick skillet, brown beef in oil over medium heat. Transfer
to a slow cooker. Add 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 in to stew. Cover and
cook on high for 3o more minutes or until gray is thickened. Stir
in parsley.

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