We are all going to be FAT! (who am I kidding, why did I put that in the past tense?)

This is a recipe I found got from... drum roll please... Taste of Home Quick Cooking... you might see that a lot in my posts!! We got a quarter of a cow from Uncle J this year, and since you get all sorts of different meats, that means I need to find NEW recipes! This one struck my fancy, and I JUST love it. It is a PERFECT fall dinner.

APPLE CIDER BEEF STEW

4 cups frozen Vegetables for Stew (about 24 oz)
1 can (8 oz) sliced water chestnuts, drained (I didn't put these in b/c I don't care for them.
1 can (4 1/2 oz) sliced mushrooms, drained
1 T dried minced onion
2 envelopes of brown gravy mix
2 T dry onion soup mix
2 T Steak Seasoning (we have McCormick's Montreal Steak Seasoning in our house so that is what I used)
1/8 teaspoon cinnamon
2 lbs beef stew meat (or cut any roast in 1 inch chunks)
1 can (14 1/2 oz) beef broth
1 1/4 cups apple cider
1 can (8 oz) tomato sauce
1 bay leaf
3 T cornstarch
1/3 cup cold water

Place vegetables, water chestnuts, mushrooms and onion in a crock pot. In 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 crock pot.
Pour broth, cider and tomato sauce over beef in crock pot. 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 mins or until thickened. Discard bay leaf.