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Beef and Cider Stew

11/14/2012
Autumn Beef and Cider Stew
Fall 2012

2 pounds beef for stew, cut into 1-1/½-inch pieces

2 slices bacon, cut into ½-inch pieces

1 teaspoon salt

1/2 teaspoon pepper

1 can (10-12 ounces) condensed French onion soup

1 cup apple cider

1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)

½ cup unsweetened dried cranberries

 

Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate. Brown half 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, 20-30 minutes or until beef and potatoes are fork-tender.