• 12servings
  • 380minutes
  • 197calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B9, B12, C, D, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 cups frozen vegetables for stew (about 24 ounces), thawed

  2. 1 can (8 ounces) sliced water chestnuts, drained

  3. 1 jar (4-1/2 ounces) sliced mushrooms, drained

  4. 1 tablespoon dried minced onion

  5. 2 envelopes brown gravy mix

  6. 2 tablespoons onion soup mix

  7. 2 teaspoons steak seasoning

  8. 1/8 teaspoon ground cinnamon

  9. 2 pounds beef stew meat, cut into 1-inch cubes

  10. 1 can (14-1/2 ounces) beef broth

  11. 1-1/4 cups apple cider or unsweetened apple juice

  12. 1 can (8 ounces) tomato sauce

  13. 1 bay leaf

  14. 3 tablespoons cornstarch

  15. 1/3 cup cold water

Instructions Jump to Ingredients ↑

  1. Apple Cider Beef Stew Recipe photo by Taste of Home Place the vegetables, water chestnuts, mushrooms and onion 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. Yield: 12 servings.


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