If you’re looking for a stew that hits all the right notes—rich, savory, with a delightful hint of sweetness—then this Beef Stew with Turkey Bacon, Apples, and Prunes Recipe is about to become your new favorite comfort food. Tender chunks of beef simmered to perfection mingle beautifully with smoky turkey bacon, while the apples and prunes add just the right touch of fruity brightness and subtle sweetness. This dish is a heartfelt hug in a bowl, perfect for gathering loved ones around the table and savoring every spoonful.
Ingredients You’ll Need
Each ingredient in this stew plays an essential role in building layers of flavor and texture, making the cooking process simple but incredibly rewarding. From the savory depth of the beef shoulder to the sweet juiciness of the apples and prunes, every element brings something special to the pot.
- Beef shoulder (3 ½ – 4 lb): Choose well-marbled beef for juicy, tender chunks that melt in your mouth after slow cooking.
- Turkey bacon (½ lb): Adds a smoky, crispy element that uplifts the stew without overpowering it.
- Large onion (1): Provides a natural sweetness and depth to balance the hearty meat.
- Garlic (2 cloves): A punch of aromatic warmth that enhances the overall flavor complexity.
- Olive oil (2 tbsp): Perfect for browning the beef and sautéing the vegetables without weighing down the dish.
- Hard cider (1 can, 500 ml) or apple juice: Adds a subtle fruity acidity that brightens the stew.
- Grainy mustard (2 tbsp): Introduces a gentle tang and texture that blends beautifully with the cider.
- Dijon mustard (1 tbsp): Deepens the flavor profile with its smooth, sharp bite.
- Fresh thyme: Earthy and fragrant, it’s the herbal backbone of this stew.
- Chicken broth (3 cups): Provides savory moisture that infuses the beef throughout long simmering.
- Prunes (1 cup): Offer a rich, natural sweetness and velvety texture for depth and balance.
- Apples (2): Fresh, crisp, and lightly sweet, they add brightness and a touch of tartness near the end of cooking.
How to Make Beef Stew with Turkey Bacon, Apples, and Prunes Recipe
Step 1: Prepare the Beef and Aromatics
Start by trimming any excess fat from the beef shoulder and cutting it into bite-sized chunks. Patting the pieces dry is crucial to get a beautiful brown crust when cooking. Dice your onion and mince the garlic so they’re ready to go when the time comes—this early prep keeps cooking seamless and stress-free.
Step 2: Brown the Beef
Heat a large Dutch oven over medium-high heat and add olive oil. Season the beef generously with salt, then brown it in batches to avoid overcrowding. This step caramelizes the meat’s surface, locking in that incredible flavor which forms the stew’s rich foundation.
Step 3: Cook the Turkey Bacon
In the same pot, cook the turkey bacon until it crisps up nicely. Removing the bacon and draining it on paper towels ensures it stays crispy and can be added back later for a perfect crunchy contrast within the stew.
Step 4: Sauté Onions, Garlic, and Deglaze
Next, soften the onions in the pot until translucent, then toss in the minced garlic for just a minute to release its fragrance without burning. Pour in the hard cider or apple juice to deglaze the pan, scraping up all those delicious browned bits stuck to the bottom—they’re full of flavor! Stir in the grainy mustard, Dijon mustard, and fresh thyme to build complexity.
Step 5: Simmer the Beef
Return the browned beef to the pot and add the chicken broth. Bring everything up to a boil, then reduce the heat to low and cover the pot. Let it gently simmer for about an hour to tenderize the beef and blend all those incredible flavors together.
Step 6: Add Prunes, Turkey Bacon, and Apples
After the initial simmer, stir in the prunes and crispy turkey bacon, letting them mingle for another 15 minutes. Finally, add quartered apples and let the stew simmer just long enough for the apples to soften without losing their shape. This step adds a wonderful sweet-tart balance that truly makes this Beef Stew with Turkey Bacon, Apples, and Prunes Recipe unforgettable.
Step 7: Thicken the Stew
To finish, create a cornstarch slurry by mixing cornstarch with cold water, then slowly stir it into the simmering stew. Cook just until the broth thickens to your desired consistency—a luscious, velvety texture that coats every bite.
How to Serve Beef Stew with Turkey Bacon, Apples, and Prunes Recipe
Garnishes
Fresh thyme sprigs or finely chopped parsley scattered over the top add an herbaceous brightness and a pop of green color that makes the stew as visually inviting as it is delicious.
Side Dishes
This stew pairs brilliantly with creamy mashed potatoes to soak up the flavorful sauce, crusty artisan bread for sopping, or even buttered egg noodles for a comforting twist. Each option elevates the meal and complements the rich, fruity notes of the stew.
Creative Ways to Present
For a charming, rustic presentation, serve the stew in mini cast-iron pots or deep ceramic ramekins. Top with a dollop of crème fraîche or a sprinkle of toasted walnuts for texture contrast and added indulgence.
Make Ahead and Storage
Storing Leftovers
Keep leftover stew in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, so it tastes even better the next day!
Freezing
This stew freezes wonderfully. Portion it into freezer-safe containers or heavy-duty zip bags, leaving room for expansion. It will keep well for up to 3 months, giving you a ready-made comfort meal anytime.
Reheating
For best results, thaw frozen stew overnight in the fridge, then gently reheat on the stove over low heat, stirring occasionally to prevent sticking and to warm evenly. Avoid boiling as it can toughen the beef and alter the texture of the apples and prunes.
FAQs
Can I use regular bacon instead of turkey bacon?
Absolutely! Regular bacon will provide a richer, smokier flavor with more fat. If you prefer a leaner option, turkey bacon is perfect, but either works well to add that savory, crispy element.
What type of apples work best in this recipe?
Choose firm, slightly tart apples like Granny Smith or Honeycrisp. They hold their shape during cooking and offer a balanced sweetness that contrasts beautifully with the savory ingredients.
Can I make this stew in a slow cooker?
Yes! Brown the beef and cook the bacon on the stovetop first, then combine everything in a slow cooker. Cook on low for 6-8 hours, adding the apples and prunes during the last 30 minutes to maintain their texture.
Is it necessary to use both grainy and Dijon mustard?
The combination of the two mustards adds a wonderful depth, texture, and tang. However, if you only have one type on hand, using just Dijon or grainy mustard will still give the stew a lovely flavor.
What if I don’t have hard cider or apple juice?
If neither is available, a dry white wine, light chicken broth, or even a splash of vinegar diluted with water can work as a substitute. Just aim for a mild acidity to brighten the stew’s richness.
Final Thoughts
There is something truly special about this Beef Stew with Turkey Bacon, Apples, and Prunes Recipe—it’s the kind of dish that fills your kitchen with comforting aromas and your heart with warmth. Whether you’re cooking for a cozy family night or impressing guests with your culinary prowess, this recipe promises to deliver flavors that linger long after the last bite. I hope you’ll give it a try and make it a beloved favorite in your home, just as it is in mine.
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Beef Stew with Turkey Bacon, Apples, and Prunes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 24 minutes
- Total Time: 1 hour 44 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Stew with Turkey Bacon, Apples, and Prunes is a flavorful and comforting dish perfect for cooler days. Tender chunks of beef shoulder are browned and simmered slowly with savory turkey bacon, onions, garlic, and fresh thyme in a rich broth made with hard cider and mustards. Sweet apples and prunes add a lovely depth and subtle sweetness, balanced by the tang of Dijon and grainy mustard. Thickened to a luscious consistency, this stew is a delightful blend of savory and sweet flavors that will satisfy any appetite.
Ingredients
Meat and Protein
- 3 ½ – 4 lb beef shoulder
- ½ lb turkey bacon
Vegetables and Aromatics
- 1 large onion, diced
- 2 cloves garlic, minced
Liquids and Broth
- 2 tbsp olive oil
- 1 can hard cider (500 ml) or apple juice
- 3 cups chicken broth
Flavorings and Herbs
- 2 tbsp grainy mustard
- 1 tbsp Dijon mustard
- Fresh thyme, a few sprigs
Fruits
- 1 cup prunes
- 2 apples, quartered
Instructions
- Prepare Ingredients: Trim excess fat from the beef shoulder, then cut the meat into chunks and pat dry with paper towels. Dice the onion and mince the garlic cloves to have them ready for cooking.
- Brown the Beef: Heat a large Dutch oven over medium-high heat and add olive oil. Season the beef chunks with salt and brown them in batches, ensuring each piece develops a deep, caramelized crust. Remove and set aside once browned.
- Cook Turkey Bacon: In the same pot, cook the turkey bacon until crispy. Once done, remove the bacon and drain it on paper towels to remove excess fat.
- Sauté Onions and Garlic: Add the diced onions to the pot and sauté until softened and translucent. Add minced garlic and cook for another minute until fragrant. Deglaze the pot by pouring in the hard cider (or apple juice), scraping up any browned bits from the bottom.
- Add Mustards and Thyme: Stir in the grainy mustard, Dijon mustard, and fresh thyme sprigs to the deglazed mixture. This contributes depth and complexity to the stew’s base flavors.
- Simmer the Stew: Return the browned beef to the pot and add the chicken broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for about one hour, allowing the meat to become tender and flavors to meld.
- Add Prunes and Bacon: Stir in the prunes and crispy turkey bacon, then continue simmering uncovered for another 15 minutes, infusing the stew with sweetness and smoky bacon flavor.
- Add Apples and Thicken: Add the quartered apples to the stew and cook a few more minutes until they soften but retain shape. To thicken, mix a cornstarch slurry (cornstarch with a little cold water) and stir it into the stew. Cook until the stew reaches your desired thickness.
Notes
- You can substitute apple juice for hard cider if preferred or for a non-alcoholic version.
- Beef shoulder is ideal for stewing because it becomes tender and flavorful after slow cooking.
- Add the cornstarch slurry gradually to avoid over-thickening; simmer a few minutes to see the final consistency.
- Serve this stew with crusty bread or creamy mashed potatoes for a complete meal.
- Leftovers reheat well and flavors improve after resting overnight.
