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Autumn Beef and Cider Stew
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Simple, hearty and a little sweet.
|2 lb. beef for stew, cut into cubes|
|2 slices bacon, chopped|
|1 teaspoon salt|
|1/2 teaspoon pepper|
|1 can French onion soup, condensed|
|1 cup apple cider|
|1 lb. sweet potatoes, peeled, cut into 1-inch pieces|
|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 1.75 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.
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