Autumn Beef and Cider Stew

Main Ingredient: Black Canyon® Angus Beef for Stew
Servings: 6



2 2 pounds Black Canyon® Angus Beef for Stew (1 to 1-1/2-inch pieces)
2 2 slices bacon, cut into 1/2-inch pieces
1 1 teaspoon salt
1/2 1/2 teaspoon pepper
1 1 can (10-1/2 ounces) condensed French onion soup
1 1 cup apple cider
1 1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
1/3 1/3 cup unsweetened dried cranberries


  1. 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.
  2. Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
  3. 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.

Cook’s Tip:

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.

Nutritional Information

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.