Autumn Beef and Cider Stew

Name: Autumn Beef and Cider Stew
Total time: 2 h 30 min
Yield: 6
Cuisine: American
Ingredients: Stew Meat; bacon; salt; pepper; condensed french onion soup; apple cider; sweet potatoes; dried cranberries

Feel that chill in the air? Craving beef stew and cider? Try this recipe with both. Tender beef and tangy cider make this a family-friendly and flavorful meal this fall.

Cook Time: 2 hrs 30 mins

Servings: 6

Ingredients: 8

Cook Mode

Ingredients

2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
2 slices bacon, cut into 1/2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
1 can (10-1/2 ounces) condensed French onion soup
1 cup apple cider
1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
1/3 cup unsweetened dried cranberries

Preparation

Step 1

Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate. Brown 1/2 of Beef Stew Meat in bacon drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper.
Step 2

Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
Step 3

Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until beef and potatoes are fork-tender.

Nutrition Information

432 Calories

0 %*

5g SAT FAT

0 %DV**

36g PROTEIN

0 %DV

4 mg IRON

0 %DV

7.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 432 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 98 mg Cholesterol; 1384 mg Sodium; 43 g Total Carbohydrate; 4.6 g Dietary Fiber; 36 g Protein; 4 mg Iron; 5.2 mg NE Niacin; 0.6 mg Vitamin B₆; 2.9 mcg Vitamin B₁₂; 7.7 mg Zinc; 25.3 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.