Pumpkin Beef Stew with Bulgur
YumPumpkin Beef Stew with Bulgur: Shank, pumpkin and bulgur promise a lot. That is exactly what they give !
The first time I did a large skillet of this stew was for a gang of my friends when 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 took all the food and drinks, so we were sure that everything would stay safely in the pots and dishes, and would be waiting for us when we got up there. Well, the stew was just the begining of the party, but that is another story, yet to be told…
Anyway, everybody loved it, and to my surprise no-one could name all the ingredients. They all pronounced it tasty, that was not in doubt, but, no-one identified the bulgur, which I used to make the stew thicker. Quinoa, bulgur and amaranth were my options, but I decided to use bulgur, as it takes only a few minutes to be ready.
The quantity of water / stock you add depends on your personal preferences. What I do is to add enough to cover the meat and vegetables in a pot. When the vegetables become tender, I separate them from the meat and make a puree to get a thick, creamy liquid. When bulgur is added to the stew, you get a creamy and tasteful pumpkin shank soup to eat with a spoon. Perfect for this time of the year. When served with dinner rolls (small American savory bread rolls) , it becomes a festival of tastes you do not easily forget!
Another advantage is that this is one of those dishes that taste best when prepared a day earlier. There is nothing better than downing it with a spoon at any party or outdoor gathering during the autumn season.
Pumpkin Beef Stew with Bulgur
Ingredients
- 2 Tbsp oil
- 1 lb shank, shin, cut into 1 inch pieces
- Salt and ground black pepper to taste
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 2 carrots, peeled, chopped
- 1 Tbsp paprika
- 2 Tbsp potato puree /salsa
- 2- 3 cups water or stock
- 1 cup cooked bulgur
- 1 cup pumpkin puree
- Thick cream to taste
- Chilis to taste
Instructions
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In a pot, fry the shank in 2 Tbsp oil until it is brown.
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Add the onion, garlic, and carrots. Fry until the meat and vegetables are tender, adding water if necessary.
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Add the tomato and pumpkin puree, bulgur, salt, ground black pepper, paprika and chili to taste and gently boil for 5 more minutes.
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When almost finished, add the thick cream to taste.
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