Apple Cider Beef Stew in the Crockpot

Simple & Delicious

 

"I created this slow-cooker recipe using convenience products to

save time chopping vegetables and browning beef," writes Margaret

Wilson from Hemet, California. Apple cider and cinnamon are the unique

additions that give a down-home flavor to her oh-so-easy and economical

stew. MARGARET'S TIP: This also makes a rich, flavorful pot-luck

dish for holiday gatherings on busy school nights.

 

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Slow Cooker

TIME: Prep: 20 min. Cook: 6-1/4 hours

 

Ingredients:

4 cups frozen vegetables for stew (about 24 ounces), thawed

1 can (8 ounces) sliced water chestnuts, drained

1 jar (4-1/2 ounces) sliced mushrooms, drained

1 tablespoon dried minced onion

2 envelopes brown gravy mix

2 tablespoons onion soup mix

2 teaspoons steak seasoning

1/8 teaspoon ground cinnamon

2 pounds beef stew meat, cut into 1-inch cubes

1 can (14-1/2 ounces) beef broth

1-1/4 cups apple cider or unsweetened apple juice

1 can (8 ounces) tomato sauce

1 bay leaf

3 tablespoons cornstarch

1/3 cup cold water

 

Directions:

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.

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. Yield:

12 servings.

 

Nutrition Facts

One serving: 1 cup (prepared with lean beef stew meat, reduced-sodium

beef broth, unsweetened apple juice and no-salt-added tomato sauce)

Calories: 197 Fat: 6 g Saturated Fat: 2 g Cholesterol: 48 mg Sodium: 748

mg Carbohydrate: 18 g Fiber: 1 g Protein: 17 g Diabetic Exchange: 2 lean

meat, 2 vegetable, 1/2 fruit.
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