Recipe
Soup, Chili & Stew
Beef and Cider Stew
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 slice(s) Hy-Vee bacon, cut into 1/2-inch pieces | ||
| 2 lbs. lean beef stew meat | ||
| 1 (10.5 oz) can condensed French onion soup | ||
| 1 c. apple cider | ||
| 1 lbs. sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups) | ||
| ⅓ c. Hy-Vee dried cranberries |
Directions
- Cook bacon in a large saucepan over medium heat until crisp; remove with a slotted spoon to paper towel-lined plate. Brown half the beef in bacon drippings; remove from pan. Repeat with remaining beef.
- Return beef and bacon to pan. Stir in soup and cider; bring to a boil. Reduce heat to low; cover tightly and simmer 1-3/4 hours.
- Stir in sweet potatoes and cranberries; bring to a boil. Reduce heat to low; continue simmering, covered, 20 to 30 minutes or until beef and potatoes are fork-tender.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 105mg
- Sodium: 560mg
- Total Carbohydrates: 29g
- Protein: 32g
Daily Values
0%
Vitamin A 210%
0%
Vitamin C 4%
0%
Iron 20%
0%
Calcium 4%