Apple Cider Beef Stew
Prep time
Total time
Slow Cooker Beef Stew, a must during the Fall season. Recipe from Adapted from Taste of Home
  • 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
  • ⅛ 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
  • ⅓ cup cold water
  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
Recipe by Pocket Change Gourmet at