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.
