Autumn Beef and Cider Stew
- 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.
Black Canyon® Angus Beef Chuck Arm or Blade Roast, cut into 1 to 1-1/2-inch pieces may also be used to prepare this recipe.
Nutrition information per serving: 432 Calories; 12 g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat); 98 mg Cholesterol; 1,384 mg Sodium; 43 g Total Carbohydrate; 4.6 g Dietary Fiber; 36 g Protein; 4 mg Iron; 5.2 mg Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 7.7 mg Zinc; 25.3 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.