Bulgarian Stew From Trader Joes Recipes

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RED WINE BULGARIAN BEEF STEW RECIPE



Red Wine Bulgarian Beef Stew Recipe image

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

3 tablespoon olive oil
2 lb grass fed pot roast beef (cut into 2 inches cubes)
1 onion (chopped)
3 garlic cloves (finely chopped)
1 teaspoon paprika
2 teaspoons McCormick Montreal Steak Spice
4 to matoes (diced)
1 cup red wine
1 cup beef broth
1 bay leave
5 thyme sprigs
2 cups pearl onions
salt and pepper (to taste)

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 STEW FROM TRADER JOE'S



BULGARIAN STEW FROM TRADER JOE'S image

Categories     Soup/Stew

Number Of Ingredients 5

1 box chicken or vegetable broth
1 package steamed lentils (refrigerated)
1 bag chimichurri rice (frozen)
1 jar Eggplant/Garlic Spread
1 can chicken, drained (optional)

Steps:

  • Combine all ingredients in saucepan. Stir and heat thoroughly. Serve with a chunk of warm bread.

BULGARIAN BEEF STEW RECIPE - (4.5/5)



Bulgarian Beef Stew Recipe - (4.5/5) image

Provided by á-170456

Number Of Ingredients 17

1/3 cup vegetable oil
4 cups chopped onions
10 garlic cloves minced
8 bay leaves
3 1/2 pounds boneless beef chuck cut 1 1/2" cubes
Salt to taste
Freshly-ground black pepper to taste
3 tablespoons sweet Hungarian paprika
1 tablespoon grated lemon peel
1 teaspoon dried summer savory
1/2 teaspoon cayenne pepper
3 cups beef stock or canned broth
1/3 cup dry red wine
1 tablespoon butter room temperature
1 tablespoon all-purpose flour
12 ounces egg noodles
1/4 cup chopped parsley

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.

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