Ingredients
Scale
- 3 ½ – 4 lb beef shoulder
- ½ lb turkey bacon
- 1 large onion
- 2 cloves garlic
- 3 cups chicken broth
- 1 cup prunes
- 2 apples
- 2 tbsp olive oil
- kosher salt (as needed)
- 1 tbsp Dijon mustard
- 2 tbsp grainy mustard
- 2–3 sprigs fresh thyme
- 2 tbsp cornstarch
Instructions
- Trim excess fat from the beef shoulder, cut into 2-inch chunks, and pat dry. Dice onion and mince garlic.
- In a large braiser or Dutch oven, heat olive oil over medium-high heat. Season beef with salt and brown in batches.
- Add turkey bacon to the pot, cook until crispy, then remove and set aside.
- Sauté onions for about 3-4 minutes; add garlic and cook until fragrant.
- Deglaze pan with apple juice, stir in mustards and thyme.
- Return beef to pot, add chicken broth, cover, and simmer on low for 1 hour.
- Add prunes and bacon back to the stew; simmer for an additional 15 minutes.
- Stir in apple slices; cook until tender.
- Thicken with cornstarch slurry if desired; season to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg