Slow Cooker Apple Cider Beef Stew

Fall has arrived and time to pull out all my stew recipes!  This is one of my favorites because it's done in the crockpot.  Bonus!

Ingredients:

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

Preparation:

Place the vegetables, water chestnuts, mushrooms and onion 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.