- 1 1/2 lbs stew beef, trimmed & cubed
- 1 cup thinly sliced carrots
- 1 cup frozen green peas
- 1 1/2 cups russet potatoes, roughly cut into 1/2″ chunks
- 1 pkt onion soup seasoning mix
- 1 pkt brown gravy mix
- 1 8 oz can tomato sauce
- 2 cups beef broth
- 1 1/2 cups apple cider
- 3 tbsp cornstarch
- 1/3 cup cold water
To the bowl of a slow cooker, add everything but the cornstarch and water. Stir to combine.
Cover and cook on low for 7-8 hours, or on high for 4 hours.
Add the cornstarch and water to a small bowl. Using a fork, stir the mixture until the slurry’s smooth.
Stir the slurry into the stew, cover and cook an additional 15 minutes.
Salt & pepper, to taste. Ladle into bowls and serve with a slice of crusty bread.