Slow Cooker Vegetable Beef Stew

• 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.

meat, canola oil, beef broth, tomatoes, butternut squash, frozen corn, peaches, carrot, oregano, salt, pepper, cornstarch, cold water, parsley

Taken from www.tasteofhome.com/recipes/slow-cooker-vegetable-beef-stew/ (may not work)