Servings: 6

Prep Time: 10 MIn.

Cook Time: 2 Hrs. 10 Min.

What you need:

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2 lb. beef for stew, cut into 1 to 1-1/2-in. pieces
2 slices bacon, cut into 1/2-in. pieces
1 tsp. salt
1/2 tsp. pepper
1 can (10 1/2 oz.) condensed French onion soup
1 c. apple cider
1 lb. sweet potatoes, peeled, cut into 1-in. pieces (about 3 c.)
1/3 c. unsweetened dried cranberries

What to do:

1. Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate.
2. Brown 1/2 of beef in bacon drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper.
3. Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hrs.
4. Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 min. or until beef and potatoes are fork-tender.

* Recipe Courtesy of The Beef Checkoff

Nutritional information:

Calories: 288;   Total Fat: 8g;   Saturated Fat: 3g;   Cholesterol: 65mg;   Total Carbs: 29g;   Fiber: 3g;   Protein: 24g;   Sodium: 923mg;