- 2 hours
- 4-6 Servings
- 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
- 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.
Can you cook this in the slow cooker?
You sure can! This recipe is incredibly easy to make in the slow cooker. Let's be honest, nothing is better than coming home after a long day of work to the wonderful aroma of a beef stew or soup simmering in the slow cooker. Just brown the bacon and beef in a separate pan then add all ingredients, except sweet potatoes, into the slow cooker.
If you add the sweet potatoes at the same time as the beef, you'll have some soggy sweet potatoes (it will still taste good). If your schedule allows, boil the sweet potatoes the night before. Then, simply add them to the stew 30 minutes before serving and let them soak up all that wonderful flavor. It's that easy.