Autumn Beef and Cider Stew
Total Recipe Time: 2 to 2-1/2 hours
Makes 4 to 6 servings
Ingredients2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces2 slices bacon, cut into 1/2-inch pieces1 teaspoon salt1/2 teaspoon pepper1 can (10-1/2 ounces) condensed French onion soup1 cup apple cider1 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 1-1/2 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.
Nutrition information per serving (1/4 of recipe): 432 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 98 mg cholesterol; 1384 mg sodium; 43 g carbohydrate; 4.6 g fiber; 36 g protein; 5.2 mg niacin; 0.6 mg vitamin B6; 2.9 mcg vitamin B12; 4 mg iron; 25.3 mcg selenium; 7.7 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.Nutrition information per serving (1/6 of recipe): 288 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 65 mg cholesterol; 923 mg sodium; 29 g carbohydrate; 3.1 g fiber; 24 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 1.9 mcg vitamin B12; 2.7 mg iron; 16.9 mcg selenium; 5.1 mg zinc.This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, niacin and iron.
© Cattlemen's Beef Board and National Cattlemen's Beef Association