Charlene's Recipe

Apple Cider beef stew

Category: almost homemade

Makes 12 servings

4 cups frozen vegetables for stew (about 24 oz) thawed
1 can (8 oz) sliced water chestnuts, drained
1 jar (4 1/2 oz) sliced mushrooms, drained
1 Tbsp dried minced onion
2 envelopes brown gravy mix
2 Tbsp onion soup mix
2 tsp steak seasonings
1/8 tsp ground cinnamon
2 lbs beef stew meat, cut into 1 inch cubes
1 can (14 1/2 oz) beef broth
1 1/4 cups apple cider or unsweetened apple juice
1 can (8 oz) tomato sauce
1 bay leaf
3 Tbsp cornstarch
1/3 cup cold water

Place the vegetables, water chestnuts, mushrooms and onions in a 5 quart 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 the slow cooker.
Combine the broth, cider and tomato juice; 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.