Recipe: Apple Cider Beef Stew

Apple Cider Beef Stew

If you’re looking for more perfect-for-fall recipes, I’ve got one for you right here. I originally found this on a recipe card from Taste of Home magazine, but modified it for the size of my slow cooker (2.5 qt.) and specific veggie preferences (the original called for mushrooms – ew). We tried this out last night, and it was delicious! The apple cider and cinnamon give it a really nice flavor, and the long cook time makes the beef fall-apart tender. Plus it made the house smell AMAZING while it cooked. I’ve tried a few different beef stew recipes in my slow cooker, and this is by far the new favorite.

Slow Cooker Apple Cider Beef Stew



  • 16oz. frozen vegetables, thawed
  • 1 can (8oz.) sliced water chestnuts, drained
  • 1 Tbsp. dried minced onion
  • 2 envelopes brown gravy mix
  • 2 Tbsp. onion soup mix
  • 2 tsp. steak seasoning
  • ⅛ tsp. ground cinnamon
  • 1 lb. beef stew meat, cut into 1″ cubes
  • 1 ½ c. beef broth
  • 1 c. apple cider
  • 1 can (8oz.) tomato sauce
  • 1 bay leaf
  • 3 Tbsp. cornstarch
  • ⅓ c. cold water

With stews/soups, you don’t need to be too exact with measuring, these are just relative proportions to keep in mind.


  1. Place the veggies, water chestnuts, and minced onion in the slow cooker.
  2. In a large ziploc bag, combine the gravy mix, soup mix, steak seasoning and cinnamon. Add the beef a few pieces at a time, shake to coat, and add to the slow cooker.
  3. step1-2

  4. Combine the broth, cider and tomato sauce. Pour over beef. Add bay leaf.
  5. Cover and cook on low for 6-7 hours, or until meat is tender.
  6. Combine cornstarch and water until smooth. Stir into stew. Cover and cook on high for 15 minutes, or until thickened.
  7. Discard bay leaf. Serve and enjoy!

Are you a big stew/soup maker? What’s your favorite fall soup recipe?