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Slow Cooker Vegetable Beef Stew

Total Time

Prep: 15 min. Cook: 5-1/2 hours


4 servings

Here is a variation of a beef stew that I came across. With sweet flavor from apricots and squash, we think it has South American or Cuban flair. The addition of corn makes it even more hearty. —Ruth Rodriguez of Fort Myers Beach, Florida


  • 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) stewed tomatoes, cut up
  • 1-1/2 cups cubed peeled butternut squash
  • 1 cup frozen corn, thawed
  • 6 dried apricots or peaches, quartered
  • 1/2 cup chopped carrot
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 tablespoons minced fresh parsley


  1. In a nonstick skillet, brown beef in oil over medium heat. Transfer to a 3-qt. slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper.
  2. Cover and cook on high for 5-6 hours or until vegetables and meat are tender.
  3. Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Stir in parsley.

Nutrition Facts

1-1/2 cups: 278 calories, 9g fat (3g saturated fat), 53mg cholesterol, 717mg sodium, 32g carbohydrate (0 sugars, 5g fiber), 21g protein.

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