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Apple Cider Beef Stew Recipe
Apple Cider Beef Stew Recipe photo by Taste of Home

Apple Cider Beef Stew Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
MAKES: 12 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Apple Cider Beef Stew in Simple & Delicious November/December 2006, p65

Nutritional 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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Apple Cider Beef Stew

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (3)
3 Star
 (0)
2 Star
 (5)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 19, 2014

"This is very good! I had a pork roast on hand, so I cubed this instead of beef. It's the first time that I've ever used frozen stew veggies, but it won't be the last! They turned out pretty darn good, and so much easier than chopping! I don't usually care for cinnamon in meat dishes, but not in this case. It was yummy!!!"

MY REVIEW
Reviewed Oct. 3, 2014

"Meat was tender and amazing flavor, veggies were soggy and broth was way salty. Only 1 out of 5 people in my house would even eat it."

MY REVIEW
Reviewed Oct. 2, 2014

"This is a very tasty dish. The cinnamon is a different flavor for stew, but both my husband and I like it. With the precut vegetables it was easy to put together. Definitely deserves to be made again!"

MY REVIEW
Reviewed Jun. 19, 2014

"This was a great stew! The whole family, include our boys (ages 6 and 9) loved it. Great flavours...something wonderfully different from plain ol' stew."

MY REVIEW
Reviewed Mar. 2, 2014

"Really didn't like it. The cinnamon really threw us off and not what I think of as a beef stew."

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