Cider-Infused Autumn Beef Stew

As the days grow shorter and the crisp air sets in, nothing warms the soul like a hearty bowl of beef stew.

This Autumn Beef and Cider Stew brings together the rich flavors of tender beef, smoky bacon, and a seasonal twist of tangy apple cider. Sweet potatoes and dried cranberries add a perfect balance of sweetness and texture, making this dish a cozy and delicious choice for fall menus. Whether you’re offering it as an LTO or adding it to your menu for the duration of the cooler months, this stews blend of savory and slightly sweet will leave everyone impressed.

Serves 30

Ingredients:

• 10 lbs. beef stew meat, cut into 1 to 1-1/2 inch pieces
• 10 slices bacon, cut into 1/2 inch pieces
• 5 tsp. salt
• 2 1/2 tsp. pepper
• 5 cans (10 1/2 oz. each) condensed French onion soup
• 5 cups apple cider
• 5 lbs. sweet potatoes, peeled, cut into 1-inch pieces (about 15 cups)
• 1 2/3 cups unsweetened dried cranberries

Directions:

1. Cook the bacon: In a large stockpot, cook the bacon over medium heat until crisp. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate.
2. Brown the beef: In the bacon drippings, brown the beef in batches, making sure not to overcrowd the pot. Once browned, remove each batch of beef from the stockpot and set aside. Season the beef with salt and pepper.
3. Combine beef and bacon: Return the browned beef and bacon to the stockpot. Add the condensed French onion soup and apple cider. Bring the mixture to a boil.
4. Simmer the stew: Once boiling, reduce the heat, cover the pot tightly, and simmer for 1 1/2 hours, stirring occasionally.
5. Add sweet potatoes and cranberries: Stir in the sweet potatoes and dried cranberries. Bring the stew back to a boil, then reduce the heat again. Continue simmering, covered, for another 20 to 30 minutes, or until the beef and sweet potatoes are fork-tender.