Ingredients for 12 servings

1/8 teaspoon ground cinnamon
1/3 cup cold water
1 bay leaf
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) tomato sauce
1 can (14-½ ounces) beef broth
1 jar (4-½ ounces) sliced mushrooms, drained
1 tablespoon dried minced onion
1-¼ cups apple cider or unsweetened apple juice
2 envelopes brown gravy mix
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons onion soup mix
2 teaspoons steak seasoning
3 tablespoons cornstarch
4 cups frozen vegetables for stew (about 24 ounces), thawed

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.