Description
This hearty Beef Stew with Turkey Bacon, Apples, and Prunes combines tender chunks of beef shoulder with smoky turkey bacon, sweet apples, and rich prunes, simmered in a flavorful broth infused with mustard and fresh thyme. Perfect for a comforting family meal, this stew balances savory and sweet notes for a deliciously unique twist on a classic stew.
Ingredients
Scale
Beef and Meat
- 3 ½ – 4 lb beef shoulder, trimmed and cut into 2-inch chunks
- ½ lb turkey bacon, cut into strips
Vegetables and Aromatics
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 apples, quartered
Liquids and Broth
- 3 cups chicken broth
- Apple juice for deglazing (about ¼ cup)
Fruits
- 1 cup prunes
Fats and Oils
- 2 tbsp olive oil
Seasonings and Thickeners
- 2 tbsp grainy mustard
- 1 tbsp Dijon mustard
- 2-3 sprigs fresh thyme
- 2 tbsp cornstarch
- Kosher salt, to taste
Instructions
- Prepare Ingredients: Trim the beef shoulder and cut into 2-inch chunks; pat the pieces dry to ensure good browning. Cut the turkey bacon into strips.
- Brown the Beef: Heat olive oil in a large braiser over medium-high heat. Working in batches, brown the beef chunks until they develop a golden crust, which adds depth of flavor to the stew.
- Cook Turkey Bacon: In the same pot, sauté the turkey bacon strips until crispy. Remove them and set aside to add later.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook for 3-4 minutes until translucent. Then add minced garlic, cooking until fragrant. Deglaze the pot by pouring in apple juice, scraping up any browned bits from the bottom.
- Add Mustards and Thyme: Stir in the grainy mustard, Dijon mustard, and add the fresh thyme sprigs to the pot to infuse aroma and flavor.
- Add Beef and Broth: Return the browned beef to the pot and pour in the chicken broth. Season with kosher salt as needed. Cover the pot and let it simmer on low heat for one hour, allowing flavors to meld and the beef to become tender.
- Add Prunes and Bacon: Stir in the prunes and cooked turkey bacon strips, then simmer the stew for another 15 minutes to soften the prunes and develop sweetness.
- Add Apples and Thicken: Incorporate the quartered apple slices into the stew until they are tender. Prepare a cornstarch slurry by mixing cornstarch with a little water and stir it into the stew to thicken the sauce to a luscious consistency.
Notes
- Patting the beef dry before browning helps achieve a better crust and richer flavor.
- Simmer the stew gently to avoid toughening the meat.
- The combination of apples and prunes adds a subtle sweetness that balances the savory flavors.
- You can substitute chicken broth with beef broth for a deeper flavor if desired.
- Make sure to stir the cornstarch slurry well to avoid lumps.
