Slow Cooker Apple Cider Beef Stew

Ah…Fall…I kind of have a love-hate relationship with it. I really love all the trees turning colors, the baking, cooking, and enjoying comfort foods, but I really don’t like the fact that the weather is getting colder each day, which around here means lots and lots of snow.

For now, though, we are enjoying all the flavors that Fall brings; apples, pumpkins, cinnamon and more! Today we are sharing a recipe that Doug found on Taste of Home, Apple Cider Beef Stew. We have shared Doug’s Mom’s recipe for Beef Stew, but the apple cider in this recipe was intriguing, definitely a flavor that screams Fall.

this recipe!

Although there are several steps to this recipe, it went together in a snap. And cooking it in the Slow Cooker most of the day, made the beef and vegetables tender and flavorful. We almost always fix a batch of cornbread to go with Stew, Jiffy makes a great box mix and it’s inexpensive too, I bought a box at ALDI’s for $.49 cents.

Apple Cider Beef Stew

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• Total Time: 7 hours 10 minutes

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Description

Slow Cooker Beef Stew, a must during the Fall season. Recipe from PocketChangeGourmet.com. Adapted from Taste of Home

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Ingredients

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• 4 cups {24 oz} frozen vegetables for stew,thawed {I used Calfornia blend from Aldi’s}
• 4 medium potatoes, peeled, washed and cut into cubes
• 1 can {4-1/2 ounces} sliced mushrooms, drained
• 1 tablespoon dried minced onion
• 1 envelope brown gravy mix
• 1 envelope onion soup mix
• 2 teaspoons steak seasoning
• 1/8 teaspoon ground cinnamon
• 1–1/2 to 2 pounds beef stew meat
• 1 can {14-1/2 ounces} beef broth
• 1–1/4 cups apple cider or apple juice, unsweetened
• 1 small can {8 ounces} tomato sauce
• 1 Bay Leaf
• 3 tablespoons cornstarch
• 1/3 cup cold water

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Instructions

1. Place the vegetables, potatoes, mushrooms and minced onion in a Slow Cooker.
2. 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.
3. Combine the broth, cider and tomato sauce, pour over beef. Add bay leaf.
4. Cover and cook on low for 6-7 hours or until meat is tender.
5. Whisk together cornstarch and water until smooth, stir into stew.
6. Cover and cook on high for 15 minutes or until thickened.
7. Discard bay leaf before serving
8. Serve with cornbread, if desired

• Prep Time: 10 minutes
• Cook Time: 7 hours

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