| | Directions | | 1. Place the vegetables, 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. 2. 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. 3. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf. Yield: 12 servings. |
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| Ingredients | | - |  | 4 cups frozen vegetables for stew (24 ounces), thawed |
| - | | 1 can sliced water chestnuts, drained (8 ounces can) |
| - | | 1 jar sliced mushrooms, drained (4 1/2 ounces jar) |
| - | | 1 tablespoon dried minced onion |
| - | | 2 envelopes brown gravy mix |
| - | | 2 tablespoons onion soup mix |
| - | | 2 teaspoons steak seasoning (McCormicks Montreal Steak Seasoning) |
| - | | 1/8 teaspoon ground cinnamon |
| - | | 2 pounds beef stew meat, cut into 1 inch cubes |
| - | | 1 can Progresso ® Beef Broth (14 1/2 ounces can) |
| - | | 1 1/4 cups apple cider or unsweetened apple juice |
| - | | 1 can tomato sauce (8 ounces can) |
| - | | 1 bay leaf |
| - | | 3 tablespoons cornstarch |
| - | | 1/3 cup cold water |
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