Ingredients

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

Instructions

• 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.