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.

Serves 12

Sweet & Sour Meatloaf

Sweet & Sour Meatloaf

Ingredients:

1-1/2 pounds ground beef

1 cup dry bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

2 eggs

1 teaspoon dried minced onion

1 can (15 ounces) tomato sauce, divided

1/2 cup sugar

2 tablespoons brown sugar

2 tablespoons cider vinegar

2 teaspoons prepared mustard

Directions:

In a large bowl, combine the bread crumbs, salt, pepper and eggs; crumble beef over top and mix well. Add onion and half of the tomato sauce. Press into a 9x5-in. loaf pan.

Bake at 350° for 50 minutes. In a saucepan, combine the sugars, vinegar, mustard and remaining tomato sauce; bring to a boil. Pour over meat loaf; bake 10 minutes longer.

6 servings.