The flavors of Autumn combine to create this delicious soup packed with protein.
For great flavors in your stew, simmer all ingredients on low for up to two hours.
2 pounds Certified Hereford 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
Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate.
Brown 1/2 of beef in bacon drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper.
Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours.
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.
Robust beef flavor, moist and extremely tender when braised for pot roast. May also be roasted in oven and sliced thin.More About Cuts