Apple Cider Beef Stew

Apple Cider Beef Stew

Apple Cider Beef Stew


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


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.

Serves 12

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