Apple Cider Beef Stew
I love to make this stew once the autumn season starts. It's one of my most requested recipes as well. Hearty, comforting and slightly different from most slow cooker beef stews; I think the cinnamon is the secret ingredient to making this a memorable!
- 2 pounds chuck beef, cut into 1 inch cubes
- 4 cups frozen stew vegetables, thawed (we use peas and corn)
- 1 T dried minced onion
- 2 envelopes brown gravy mix, low-sodium
- 2 T steak seasoning (Montreal)
- 1/4 teaspoon cinnamon
- 1 (14 ounce) can beef broth
- 1 1/4 cup apple cider
- 1 (12 ounce) can diced tomatoes (puréed) or tomato sauce
- 1 bay leaf
- 1/3 cups cold water
- 3 T cornstarch
In a gallon sized zip-top bag, combine gravy mix, minced onion, steak seasoning and cinnamon. Add the beef pieces and close the bag. Shake until well coated. Add to seasoned beef to the bottom of a 5 quart slow cooker. In a large measuring cup or mixing bowl, combine the broth, cider and tomato sauce. Slowly pour over the beef. Add the bay leaf, cover and cook on low for 6 to 7 hours or high for 4 hours. Once stew is cooked, combine water and cornstarch in a small bowl, stir until combined and smooth. Stir into the stew. Add the stew veggies. Cover and cook on high 15 minutes more or until thickened. Discard the bay leaf and serve over homemade mashed potatoes.
Serves 6 large portions