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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 12 |
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Ingredients:
4 cups frozen vegetables, for stew thawed (about 24 oz) |
1 (8 ounce) can sliced water chestnuts, drained |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1 tablespoon dried onion flakes |
2 (8 ounce) envelopes brown gravy mix |
2 tablespoons onion soup mix |
2 teaspoons steak seasoning |
1/8 teaspoon ground cinnamon |
2 lbs beef stew meat, cut into 1-inch cubes |
1 (14 1/2 ounce) can beef broth |
1 1/4 cups apple cider, or |
1 1/4 cups unsweetened apple juice |
1 (8 ounce) can tomato sauce |
1 bay leaf |
3 tablespoons cornstarch |
1/3 cup cold water |
Directions:
1. Place the first four ingredients 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.
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