Ingredients
Scale
- 3 ½ – 4 lb beef shoulder
- ½ lb turkey bacon
- 1 large onion
- 2 cloves garlic
- 2 tbsp olive oil
- 3 cups chicken broth
- 1 cup prunes
- 2 apples
- kosher salt (as needed)
- 2 tbsp grainy mustard
- 1 tbsp Dijon mustard
- 2–3 sprigs fresh thyme
- 2 tbsp cornstarch
Instructions
- Trim excess fat from the beef shoulder and cut it into 2-inch chunks. Pat dry.
- Cut turkey bacon into strips. Dice the onion and mince the garlic.
- In a large Dutch oven over medium-high heat, season the beef with salt and brown in batches until golden.
- Add turkey bacon to the pot; sauté until crispy, then remove and set aside.
- Sauté onions in the remaining fat for 3-4 minutes; add garlic and cook until fragrant.
- Deglaze with apple juice; stir in mustards, thyme, and salt.
- Return beef to the pot; add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour.
- Add prunes and turkey bacon back into the stew; simmer for another 15 minutes before adding quartered apples.
- Cook until apples are tender (10–15 minutes). Adjust seasoning as needed.
- Thicken by whisking cornstarch into reserved liquid; stir back into stew until thickened.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 12g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg