Enjoy this rich and savory stew on a cold Autumn night with a
loaf of crusty bread and a fine red wine.

Comfort food at its finest.


  • 2 pounds Double Red SELECTION™ 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
  • 10 1/2 ounces condensed French onion soup
  • 1 cup apple cider
  • 1 pound sweet potatoes, peeled and 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 a plate lined with a paper towel.
  2. Brown half of the beef in bacon drippings over medium heat; remove from stockpot.
  3. Repeat with remaining beef, and season with salt and pepper.
  4. Return beef and bacon to stockpot. Add soup and apple cider; bring to a boil.
  5. Reduce heat, cover tightly and simmer for 1 1/2 hours.
  6. 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.

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