Apple Cider Beef Stew

We eat a lot of soups and stews in the wintertime.  This winter has me looking for new recipes to try on these cold and frosty nights.  I came across this recipe in an issue of Taste of Home Slow Cooker Recipes.  I would have never thought of using apple cider and cinnamon in beef stew, but this is really delicious!

Apple Cider Beef Stew

4 cups frozen vegetables for stew (I couldn't find these so I just cut up potatoes, carrots, celery and onions like I would for regular stew)

1 can (8 oz.) sliced water chestnuts (I would leave this out next time.  We didn't care for the crunch factor in stew)

1 jar (4 oz.) sliced mushrooms drained

2 envelopes brown gravy mix

2 tablespoons onion soup mix

2 teaspoons steak seasoning

1/8 teaspoon cinnamon

2 lbs. beef stew meat cut in 1 inch cubes

1 can (14 1/2 oz.) beef broth

1 1/4 cups apple cider OR unsweetened apple juice

1 can (8 oz.) tomato sauce

1 bay leaf

3 tablespoons cornstarch

1/3 cup cold water

Place the vegetables, water chestnuts and mushrooms in a 5 quart 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.  Shake to coat.  Add to slow cooker.

Combine the broth, cider and tomato sauce;  pour over beef.  Add the bay leaf.  Cover and cook on low for 6-7 hours or until meat is tender.  (Next time I would increase the time if I use fresh veggies.  The potatoes weren't quite done but the meat was tender)

Combine cornstarch and water and stir til smooth;  stir into stew.  Cover and cook on high for 15 minutes or until thickened.  Discard bay leaf before serving.   Makes 12 servings.