Ingredients
Scale
- 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
Instructions
- Place the vegetables, potatoes, mushrooms and minced onion in a 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.
- Whisk together cornstarch and water until smooth, stir into stew.
- Cover and cook on high for 15 minutes or until thickened.
- Discard bay leaf before serving
- Serve with cornbread, if desired
- Prep Time: 10 minutes
- Cook Time: 7 hours