Apple Cider Beef Stew

This stew was very very good! Great for these chilly fall evenings. If you do not have cider on hand, you can substitute unsweetened apple juice.



Apple Cider Beef Stew

Serving Size : 10
Points per serving: 5 Points.

2 pounds beef stew meat
16 ounces frozen mixed vegetables
1 1/2 tablespoons minced onion
8 tablespoons gravy, dry mix, brown
2 tablespoons onion soup mix
2 teaspoons garlic powder
1/8 teaspoon ground cinnamon
14 1/2 ounces beef broth, ready to eat
1 1/4 cups apple cider
8 ounces tomato sauce
1 bay leaf
3 tablespoons cornstarch
1/3 cup cold water

Place the vegetables 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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Per Serving (excluding unknown items): 243 Calories; 9g Fat (32.6% calories from fat); 22g Protein; 18g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 774mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.