Autumn Beef and Cider Stew

The flavors of Autumn combine to create this delicious soup packed with protein.



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.

Source: American Hereford Association