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Pumpkin Beef Stew with Bulgur
"The first time I did a large skillet of this stew was for a gang of my friends since we decided to go to the mountains for a whole day. Luckily, one of the ladies decided to go up to the top by car and she drove all food and drinks so we were sure that all the stuff shall remain in the pots and dishes and wait for us up there. Well, the stew was just the begining of the party but this is another story yet to be told… anyway, everybody loved it and to my surprise no one could have numbered all the ingredients. I mean, it was tasteful, no doubt, but, bulgur was not on their list. I used it to have thicker stew. Quinoa, bulgur and amaranth were my grains options and I decided to use bulgur. It takes few minutes to be ready. The quantity of water / stock you add depends on your own preferences, really. What I do is to add enough to cover the meet and vegetables in a pot. When vegetables become tender, I separate them from meat and make a puree to get thick, creamy liquid. When bulgur is added to the stew, you get creamy and tasteful pumpkin beef shank soup to eat with spoon. Perfect for this time of the year. When served with dinner rolls, it becomes a festival of tastes you do not easily forget ! Also, this is one of the dishes that tastes the best if prepared a day earlier and then, if there is a party or any kind or gathering outside during this season, there is nothing better than eating a worm stew with a spoon."
Preparation Time20 min
Cooking Time30 min