Apple Cider Beef Stew

Even non-stew lovers enjoy this dish.

Ingredients

• 4 cups stew vegetable mix (potatoes, carrots, celery,onions)
•        (you can use frozen stew vegetables)
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 10oz package mushrooms, sliced
• 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



photo courtesy of Taste of Home

• 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.