This slow cooker Apple Cider Beef Stew is a set it & forget it meal. A creamy, thick brown gravy base with beef broth and apple cider, chunky vegetables and fall-apart beef that cooks in the slow cooker all day. The apple cider adds some sweetness and is a nice twist to traditional beef stew. 


1½ lbs beef stew meat
1 cup sliced carrots
1 cup sliced celery
1 cup frozen green peas
1½ cups yukon gold potatoes (cut into large bite-sized chunks)
1 packet onion soup seasoning mix
1 packet brown gravy mix
1 can (8 oz) tomato sauce
1 can (14.5 oz) beef broth
1½ cups apple cider
3 tablespoons cornstarch
1/3 cup cold water

Combine the beef stew meat, carrots, celery, peas, potatoes, onion soup seasoning mix, brown gravy mix, tomato sauce, beef broth, and apple cider into the slow cooker.
Cover and cook on LOW heat for 8 hours.
In a small bowl, combine cornstarch and cold water. Pour into stew and stir to combine. Cook on high for 15 minutes to thicken the stew.
Add additional salt & pepper as desired. Serve & enjoy!
Potatoes : Be sure and leave your potatoes and carrots in bigger chunks. Large, bite-sized chunks. You can peel the potato or not. I peel the bad parts, so my potatoes are half peeled.
Beef Broth : I prefer to use the full salt beef broth. You need the salt to hold up to the longer cook time, and to season the bland meat & vegetables. They beg for salt!
Calories: 224kcal | Carbohydrates: 24g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 225mg | Potassium: 788mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3053IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 4mg