The Humpherys Family

Beef and Veggie Stew

Source  Taste of Home
Recipe Added:  4/1/2012
4 cups frozen vegetables, thawed
1 can sliced water chestnuts
1 jar sliced mushrooms, drained
1 Tbsp dried minced onion
2 envelopes brown gravy mix
2 Tbsp onion soup mix
2 tsp steak seasoning
1/8 tsp cinnamon
 2 lbs beef stew meat, cubed
1 can beef broth
1 1/4 cups apple cider or juice
1 can tomato sauce
1 bay leaf
3 Tbsp cornstarch
1/3 cup cold water
Place the vegetables, drained water chestnuts, mushrooms 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.
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