Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Pat the beef cubes dry with paper towels, season them with salt and pepper, and sear in batches until browned on all sides, about 5 to 7 minutes.

Transfer the browned beef to a plate, then reduce the heat to medium and add the chopped onion, bell pepper, and minced garlic to the pot.

Sauté the vegetables for about 5 minutes until softened, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Stir in the cubed butternut squash, sweet potato, diced tomatoes with their juices, dried apricots, and the beef broth.

Return the seared beef and any accumulated juices back to the pot, bringing the mixture to a gentle boil.

Reduce the heat to low, cover with a lid, and simmer for 45 minutes, or until the beef and root vegetables are completely tender.

Stir in the sweet corn kernels during the last 10 minutes of cooking time, allowing them to heat through.

Ladle the hot stew into deep bowls and serve immediately alongside warm, crusty bread for dipping.