Cider Beef Stew Is a Warm Welcome Home Meal On A Cold Winter Day!
Cider Stew Ingredient:
4 cups of vegetables for stew (about 24 ounces) You can use frozen or thawed.
1 can (8 ounces) sliced water chestnuts, drained
Fresh mushrooms or 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
Cider Beef Stew
1) Place the vegetables, water chestnuts, mushrooms and onion in a 5-qt. slow cooker.
2) 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.
3) Add to slow cooker.
4) 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.
5) Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.