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.
