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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

Printed from tasteofhome.com Jul 24, 2008

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Apple Cider Beef Stew cont.

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.

Yield: 12 servings.