Directions

1. Cook bacon in a heavy pot or Dutch oven over medium high heat until browned and crispy, 5 to 10 minutes. Remove bacon from the pot and drain on paper towels, leaving the bacon fat in the pot.
2. Combine beef with flour, salt, and black pepper in a plastic bag and shake until beef is coated evenly; add to pot and cook over medium high heat until browned, about 5 minutes.
3. Add shallots, carrots, and tomato paste to beef and stir; pour in broth and simmer for 90 minutes.
4. Stir cooked bacon, almond beverage, and mustard into beef mixture and bring to a simmer, 2 to 3 minutes. Ladle stew into bowls and garnish with parsley.