Totally twisted.

He probably doesn't remember, but my other half picked number 3. (Thanks G!) Number 3 was...

"Vegetable Beef Stew" (6 quart pot)

~3/4 lb beef stew meat (The smallest package I could find was 1lb.)
~2 t canola oil
~1 (14 1/2 oz) can beef broth
~1 (14 1/2 oz) stewed tomatoes
~1 1/2 c cubed, peeled butternut squash
~1 c frozen corn, thawed
~6 dried apricot halves, quartered
~1/2 c chopped carrot (I used some frozen crinkle cut we had in the freezer.)
~1 t dried oregano
~1/4 t salt
~1/4 t pepper
~2 T cornstarch
~1/4 c cold water
~parsley (The card said fresh, but I used dried.)

In a skillet, cook beef over medium heat in oil until no longer pink; drain.
Transfer to crock pot.
Add broth, tomatoes, squash, corn, apricots, carrot, oregano, salt, and pepper.
Cover and cook on low fior 6 hours or until veggies and meat are tender.
Combine cornstarch and water until smooth; gradually stir into stew.
Cover and cook on HIGH for 30 minutes or until gravy is thickened.
Stir in parsley.

4 servings.

This is not your boring old beef stew. At all. It's different. And it's a yummy different. You should try it. My only problem with it is that there wasn't MORE of it. Ha!