Ingredients
Scale
- 3 ½ – 4 lb beef shoulder
- ½ lb turkey bacon
- 1 large onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 can (500 ml) apple juice
- 2 tbsp grainy mustard
- 1 tbsp Dijon mustard
- Fresh thyme sprigs
- 3 cups chicken broth
- 1 cup prunes
- 2 apples
- 2 tbsp cornstarch
Instructions
- Cut the beef into 2-inch chunks and pat dry. Chop turkey bacon into strips; 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 and sauté until crispy; remove with a slotted spoon.
- Sauté onions until softened; add garlic and deglaze the pot with apple juice.
- Return beef to the pot, add chicken broth, mustards, thyme, and simmer for an hour.
- Add prunes and turkey bacon back to the pot; simmer for another 15 minutes before adding apple slices.
- Thicken stew with cornstarch slurry; cook until thickened.
- Serve warm alongside creamy mashed turnips or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 12g
- Sodium: 760mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg