Recipe: Autumn Beef and Cider Stew (with bacon, sweet potatoes, and dried cranberries)

AUTUMN BEEF AND CIDER STEW

2 pounds beef for stew, 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 (10-1/2 ounces) can condensed French onion soup
1 cup apple cider
1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
1/3 cup sweetened 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.

Makes 4 to 6 servings
Source: Wisconsin Beef Council, Inc.