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
Scale
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.
