Apple Cider Beef Stew

By Snoo

Slow-cooker recipe using vegetables, beef, Apple cider and cinnamon are the unique additions that give a down-home flavor to her oh-so-easy and economical stew.

serving size: 1 cup
Cal 197
Fat 6g
Protein 17g
Carb 18g
Fiber 1g
Sodium 748mg

Ingredients

• Ingredients:
• 4 cups frozen vegetables for stew (about 24 ounces), thawed
• 1 can (8 ounces) sliced water chestnuts, 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 lean beef stew meat, cut into 1-inch cubes
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1-1/4 cups unsweetened apple juice
• 1 can (8 ounces) no-salt-added tomato sauce
• 1 bay leaf
• 3 tablespoons cornstarch
• 1/3 cup cold water

Preparation

Step 1

Place the vegetables, water chestnuts, 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.

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.

Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.