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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dawn Lawrence


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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