Apple Cider Beef Stew - cooking recipe

Ingredients

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

Preparation

Place the first four ingredients 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.