Vegetable Beef Stew Recipe

Ingredients

• 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 apricot or peach halves, quartered
• 1/2 cup chopped carrot
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 tablespoons minced fresh parsley