i’ve been trying to be good about using up leftover veggies and herbs from previous dishes so i challenged myself to finish up the celery, carrots, mushrooms, onion and thyme as well as an open carton of vegetable stock from my thanksgiving dinner.
so i chose this recipe because it uses up all of my fresh veggies and herbs! i love lots of vegetables in my stew, so i bumped up the veggies and included mushrooms. i also love lots of sauce in my stew so i added more stock and diced tomatoes. finally to give it more nutrition, i added bulgur for high fiber and higher levels of most vitamins and minerals.
i really enjoyed this stew! it is robust, hearty and flavorful. i had a bowl with toasted sourdough bread but you can have it with rice or mashed potatoes – what have you! it is wonderful comfort food.
For the stew
- 6 celery stalks, chopped
- 6 carrots, peeled and sliced into 1-inch thick rounds
- 1 red potato, chopped into large dice
- 1 medium onion, chopped
- 2 cups cremini mushro0ms, cut in quarters
- 1 cup bulgur
- 2 teaspoons chopped fresh thyme leaves
- 1 (1-pound) chuck roast, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 28-ounces low sodium beef or vegetable broth
- 28-ounces diced tomatoes
- 1-1/2 tablespoons cider vinegar
- 1 head garlic, minced
- 1-1/2 tablespoon hot sauce
- ground black pepper
- 6-quart slow cooker – or –
6-quart Le Creuset pot
In a cooker or pot, combine the celery, carrots, potatoes, onions, mushrooms, bulgur, thyme and beef. In a large bowl, stir together all the remaining ingredients (flour, broth, diced tomatoes, vinegar, garlic, hot sauce, salt and pepper) and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours.
Transfer to a serving bowl.
original recipe from Sandra’s Money Saving Meals: Beef Stew with Beer Biscuits