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A plate of Beef Stew with parsley and tomatoes on the side

Beef Stew with bulgur wheat (Mom's Recipe)

Mom’s Beef Stew with bulgur wheat on the side. This veggie-packed beef stew recipe was the very first recipe that I learned how to make. It is made by cooking stew meat in a large pot with an onion on low heat for a few hours. The name of the game here is low and slow.
Course Beef
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Calories 440kcal


  • 2 lb. Beef Stew Meat cut in 1/2 inch cubes
  • 1 big or 2 medium Onion peeled and cut in half
  • 1 lb. Button or Cremini Mushrooms
  • 1 green Pepper seeded and chopped
  • 1 14.5 oz. can Tomatoes
  • 3/4 cup Vegetable Stock
  • 3 garlic cloves minced
  • 1 tablespoon Olive Oil
  • 1 Bay Leaf
  • 1/4 teaspoon Black Pepper freshly ground
  • 1/2 teaspoon Kosher salt
  • 1 1/2 tablespoon All-Purpose flour
  • 2 tablespoon Italian Parsley freshly chopped


  • Using paper towels, pad-dry the meat as much as you can.
  • Place meat in a Dutch oven with onions in the lowest heat setting that your stove allows. Close the lid. Let it cook for an hour, without opening the lid.
  • At the end of an hour give it a stir and close the lid again. Do not open for another hour. At the end of two hours you will see that the meat releases all its juices.
  • Continue to cook for 2.5 to 3 more hours, giving it a stir at end of each hour mark.
  • At the end, you will see that it absorbed almost all of its juices.
  • Place the cooked beef and onions in a bowl and cover it with aluminum foil. Set aside.
  • Do not wash the dutch oven.
  • In the same dutch oven,in medium heat, heat olive oil and add the green peppers.
  • Cook them for 4 to 5 minutes, stirring occasionally.
  • Add the mushrooms and cook, stirring occasionally, until golden brown, for about 10 minutes.
  • Add the tomatoes, garlic, vegetable stock, bay leaf, black pepper and salt. Give it a stir. Cover with the lid and cook for 15 minutes.
  • Add the beef stew and onions in the pot and sprinkle it with the flour. Give it a big stir. Cover the lid and cook it in medium low heat for 30 minutes, stirring a couple of times.
  • When ready to serve make sure to take out the bay leaf.
  • Garnish it with parsley and serve.


Calories: 440kcal | Carbohydrates: 19g | Protein: 57g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 141mg | Sodium: 748mg | Potassium: 1559mg | Fiber: 4g | Sugar: 9g | Vitamin A: 609IU | Vitamin C: 41mg | Calcium: 96mg | Iron: 7mg