Cider Beef Stew Is a Warm Welcome Home Meal On A Cold Winter Day!





Apple Cider Beef Stew is just the meal to bring the family around the table after a cold hard day of work or play. It hot, it hardy and it's delicious! Because my kids are pretty little and do not eat a whole lot yet, I usually cut this recipe in half. The best part of the whole recipe is that it's a SLOW COOKER recipe! Throw it all in before you leave for the day and when you come home you have dinner ready! Man, I LOVE that!

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.



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