RED WINE BULGARIAN BEEF STEW RECIPE
Bulgarian Beef Stew - it's an easy beef stew with red wine and pearl onions. This is one of the BEST Bulgarian dishes!
Provided by Love Keil
Categories Beef Recipe Dinner Recipe Main Coarse
Time 2h10m
Number Of Ingredients 13
Steps:
- Using a dutch oven or a soup pot, heat 3 tablespoons of oil on medium/high heat and add 2lb cubed beef. Cook for 8 minutes, stirring few times.
- Add 1 chopped onion and 3 finely chopped garlic cloves, cook for 3 minutes, stirring few times.
- In the same pot add 1 teaspoon paprika, 2 teaspoons of Montreal steak spice, 4 chopped tomatoes, 1 cup red wine, 1 cup beef broth, 1 bay leave and 5 thyme sprigs. Bring it to a boil, cover and simmer for 1 hour.
- Drop 2 cups of pearl onions, cover and continue cooking on low heat for 45 minutes.
- Serve with mashed potatoes and a salad. Enjoy!
BULGARIAN BEEF STEW
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium heat. Add onions, garlic and bay leaves. Sauté until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 1 hour 30 minutes.
- Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl until smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper. Return meat to sauce. (Can be made 1 day ahead. Cover; chill.)
- Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. TRansfer to large bowl.
- Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve.
BULGARIAN BEEF STEW RECIPE - (4.5/5)
Provided by á-170456
Number Of Ingredients 17
Steps:
- Heat oil in heavy large pot over medium heat. Add onions, garlic and bay leaves. Sauté until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally, about 1 hour 30 minutes. Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl until smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper. Return meat to sauce. (Can be made 1 day ahead. Cover; chill.) Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl. Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve. This recipe yields 6 servings.
BELGIUM BEEF STEW
This is a traditional dish from the Flemish cuisine, and it is a winter favorite. Best served with French fries and a salad or some green beans.
Provided by Edda
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
- Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
Nutrition Facts : Calories 427.6 calories, Carbohydrate 18.1 g, Cholesterol 91.2 mg, Fat 27.9 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 6.6 g
BAVARIAN BEEF WITH RED CABBAGE
Make this hearty German style stew for an Oktoberfest party. Serve it on a large platter atop poppy seed noodles, accompanied by the tangy red cabbage and a pitcher of beer.
Provided by Olha7397
Categories Stew
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
- Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
- In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
- RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
- Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
- Canadian Living.
Nutrition Facts : Calories 628.9, Fat 34, SaturatedFat 13.5, Cholesterol 106.4, Sodium 496.8, Carbohydrate 51.6, Fiber 5.1, Sugar 35.6, Protein 31.3
GROUND BEEF AND VEGETABLE STEW
This is a stew made with ground beef. My family loves this rich and hearty stew. Good on a cold night.
Provided by armom
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
- Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
- Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.
Nutrition Facts : Calories 257 calories, Carbohydrate 29.2 g, Cholesterol 34.8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 1095.7 mg, Sugar 4.9 g
UNCLE BILL'S BULGARIAN STEW
My Uncle Bill was the best cook ever! Well, that's what I though while growing up anyways. He used to make what HE called a "Bulgarian stew", and being he was from Bulgaria maybe it truly was. One thing it is for sure is delicious. This is perfect for a cold day and goes great with baked potatoes and his "Bulgarian Salad". Also, make sure you have some fresh Italian or French bread to sop up the juice in the bottom of the bowl...MMMMM good!
Provided by Brandee Henry
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add olive oil, pork, peppers and onions in a large pot and stir fry until pork is done, stirring frequently.
- Add tomato sauce and 2 cans of water (approximately 3-4 cups).
- Add all spices, lemon juice, and bouillon cube and stir.
- Bring to a boil.
- Add green beans and northern beans and stir.
- Lower heat to low, cover with lid and simmer for 2 hours stirring often in between.
Nutrition Facts : Calories 650.8, Fat 25.4, SaturatedFat 7.3, Cholesterol 76.1, Sodium 1898.3, Carbohydrate 69.1, Fiber 22.6, Sugar 12.9, Protein 42.7
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