Ingredients:
1 tablespoon butter
3/4 lb beef top round steak, 1/2 inch thick, cut in 1 inch cubes
1 medium carrots, chopped
1 small butternut squash, cut into 1/2 inch cubes
6 dried peaches, quartered
1 (14 1/2 ounce) cans beef broth
1 (14 1/2 ounce) cans stewed tomatoes
1 (7 ounce) cans whole kernel corn, drained
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons fresh parsley, chopped
Directions:
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.
Reduce heat to medium cover and cook 14-16 minutes until veggies are tender. Stir in parsley and serve.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.