Apple Cider Beef Stew

Apple-Cider-Beef-Stew

Ingredients

  • 4 cups frozen vegetables for stew (about 24 ounces), thawed
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 tablespoon dried minced onion
  • 2 envelopes brown gravy mix
  • 2 tablespoons onion soup mix
  • 2 teaspoons steak seasoning
  • 1/8 teaspoon ground cinnamon
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 can (14-1/2 ounces) beef broth
  • 1-1/4 cups apple cider or unsweetened apple juice
  • 1 can (8 ounces) tomato sauce
  • 1 bay leaf
  • 3 tablespoons cornstarch
  • 1/3 cup cold water

Directions

  • Place the vegetables, water chestnuts, mushrooms and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker.
  • Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.
  • Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf. Yield: 12 servings.

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