Argentinean Beef Stew

• 1 tablespoon butter
• 3/4 lb beef top round steak, 1/2 inch thick, cut in 1 inch cubes
• 1 medium carrot, chopped
• 1 small butternut squash, cut into 1/2 inch cubes
• 6 dried peaches, quartered
• 1 (14 1/2 ounce) can beef broth
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 (7 ounce) can whole kernel corn, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 tablespoons fresh parsley, chopped

1. Melt butter in 2 quart saucepan and add beef. Cook on medium-high heat 3-4 minutes until browned, stirring every now and then to prevent sticking. Add all remaining ingredients (except parsley)and bring to a boil (about 3-4 minutes.
2. Reduce heat to medium cover and cook 14-16 minutes until veggies are tender. Stir in parsley and serve.

butter, beef top round steak, carrot, butternut squash, peaches, beef broth, tomatoes, whole kernel corn, oregano, salt, fresh parsley

Taken from www.food.com/recipe/argentinean-beef-stew-161735 (may not work)