This is a hearty stew to fill you up on a cold day. Packed with steak and grains, this Beef Bulgur Stew will warm you inside to out.

What is Bulgur?

Bulgur originates in Middle Eastern cuisine, and is a cereal grain similar to cracked wheat. It’s main virtue is a quick cooking time. Unlike many other grains, such as rice and barley, a soup can be made with bulgur quite quickly. You could serve this stew in less than 1/2 hour start to finish. I usually like to let it simmer a while longer to allow the flavors to mature somewhat.

You may notice that I used ribeye in this recipe. It was great, but ultimately, the meat choice is entirely up to you. A friend gave me a package that had been stored improperly and gotten a little freezer burned along the edges. That still left me with a generous helping of amazingly flavorful meat to use. For feeding my family, I generally grab whatever is cheap at the grocery store, and any cut of meat suitable for stews would work. It would probably be great with lamb. Let me know in the comments if you come up with something amazing.

I served my Bulgur Stew in Bread Bowls. The kids thought that it was about the most amazing thing that they had heard of. “We get to eat the bowl?!?” If you want some hearty bread to compliment your stew, but aren’t quite looking for the sheer carb-load of a bread boule, try one of these recipes out. They’re pretty dang good.

skillet focaccia with herbs
simple wheat bread

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Yield: 8 servings

Beef Bulgur Stew

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This hearty Beef Bulgur stew is a quick and easy recipe that smells like it has been cooking all day long.

Prep Time 12 minutes

Cook Time 30 minutes

Total Time 42 minutes

Ingredients

• 2 medium onions - diced
• 2 carrots - diced
• 2 lbs ribeye - cut into 1" cubes
• 16 oz IPA
• 15 oz stewed tomatoes
• 48 oz beef broth
• 1 1/2 cups bulgar
• 1/2 cup peas

Instructions

1. Heat a Heavy Dutch Oven or similar pot over medium high heat
2. Coat with olive oil and add onions.
3. Sauté until just beginning to brown
4. add carrots and ribeye.
5. Cook, stirring occasionally until the meat is cooked through.
6. Add beer and bring to a boil.
7. Add Beef Broth, bulgar, peas and tomatoes.
8. Bring to a boil, and then reduce to a simmer.
9. Cook 20-30 minutes, stirring occasionally, until the bulgur has absorbed the flavor of the beef.

Notes

Serve these up in bread bowls if you are feeling ambitious!

Recommended Products

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• 
  Lodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop Handle
• 
  (NOT A CASE) Whole Grain Red Bulgur
• 
  Le Creuset Signature Round French Oven, Truffle - Truffle

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 417Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 88mgSodium: 828mgCarbohydrates: 16gFiber: 3gSugar: 4gProtein: 33g