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Apple Cider Beef Stew

I created this slow cooker recipe using convenience products to save time chopping vegetables and browning beef. Apple cider and cinnamon are the unique additions that give a down-home flavor to this oh-so-easy and economical stew. It also makes a rich, flavorful potluck dish for holiday gatherings or on busy school nights. —Margaret Wilson, Sun City, California

12 ServingsPrep: 20 min. Cook: 6-1/4 hours

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

2 of 2

Apple Cider Beef Stew (continued)

Directions (continued)

cook on high for 15 minutes or until thickened. Discard bay leaf.
Yield: 12 servings.

Nutrition Facts: 1 cup (prepared with lean beef stew meat, reduced-sodium beef broth, unsweetened apple juice and no-salt-added tomato sauce) equals 197 calories, 6 g fat (2 g saturated fat), 48 mg cholesterol, 748 mg sodium, 18 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fruit.