Beef Vegetable Stew Recipe

• ¾ pound lean Beef Stew Meat (½-inch cubed)
• 2 tsp Canola Oil
• 1 (14.5 oz) can Beef Broth
• 1 (14.5 oz) can stewed Tomatoes (cut up)
• 1½ cups peeled and cubed Butternut Squash
• 1 cup frozen Corn
• 6 dried Apricot or Peach Halves (quartered)
• ½ cup chopped Carrots
• 1 tsp dried Oregano
• ¼ tsp Salt
• ¼ tsp Pepper
• 2 tbsp Cornstarch
• ¼ cup Water
• 2 tbsp minced Parsley

• Heat oil in a frying pan and stir fry meat cubes until brown, on medium heat.
• Reduce the heat and add beef broth, tomatoes, squash, corn, apricots/peaches, carrots, oregano, salt, and pepper. Cover and simmer until the vegetables and meat turn tender, for about 2-3 hours.
• Dilute cornstarch in water, until smooth.
• Add to the pan and re-cover.
• Increase the heat and cook for another 30 minutes until gravy thickens.
• Garnish with parsley.
• Serve hot over cooked rice.