AUTUMN BEEF AND CIDER STEW

With 36 grams of protein per serving, this tangy beef and cider stew is sure to satisfy even the hungriest eaters. Get your fall-fix with this recipe featuring beef raised by local farmers like Mike Martz and Alison McGrew.

INGREDIENTS

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

COOKING

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.

Recipe courtesy of Beef – it’s whats for dinner.