Mulligan Beef Stew Recipes

MULLIGAN BEEF STEW

Steps:

• Heat 2 tablespoons oil in a skillet over medium-high heat. Pat the beef dry with paper towels, season with 1/2 teaspoon salt, then cook in batches until browned all over, adding more oil to the pan if necessary.
• Wipe out the pan and heat remaining 2 tablespoon oil over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until the onions begin to brown, about 8 minutes. Add the carrots, poblanos, garlic, ginger, bay leaf, cumin, and coriander and cook, stirring once or twice, until very fragrant, about 2 minutes.
• Transfer the vegetable mixture to a 6-quart slow cooker. Add 1 cup wine to the empty pan and scrape all the browned bits off the bottom; transfer to the slow cooker.
• Add the adobo sauce and remaining wine to the slow cooker. Stir in the tomatoes, chicken broth, coffee, Worcestershire sauce, and fish sauce. Nestle the beef in the sauce and cook on high until the liquids are steaming and the dish is fragrant, about 45 minutes.
• Stir in the soy sauce and honey and cook on low until the beef is tender, 5 to 6 hours. Discard the bay leaf and season with additional salt if necessary. Spoon into bowls, sprinkle with parsley, and serve with rolls, if desired.

MULLIGAN STEW

Steps:

• Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.

AMY'S MULLIGAN STEW

Steps:

• Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.
• Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven; add more water if needed.
• Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.

MULLIGAN STEW RECIPE

Steps:

• Coat cubed beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides. Remove beef from skillet. Sauté sliced mushrooms, onions, and garlic over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour. If needed, thicken by mixing cold water and corn starch together and stirring corn starch mixture into the stew. Garnish with parsley and serve.

BEEF AND BARLEY MULLIGAN

Steps:

• In a large skillet, cook ground beef with onion and green pepper until the meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 1 hour or until barley is tender, stirring occasionally.

JOHN MULLIGAN'S MULLIGAN STEW

Steps:

• Sprinkle the beef with the salt and pepper and dredge in 1/2 cup of the flour, coating pieces well.
• Heat 1 tbsp of the oil in a large cooking pot.
• Brown the meat on all sides-- do this in batches-- over medium-high heat; use more oil as needed.
• Set meat aside once browned.
• Pour 1/2 cup water into the pot and scrape bottom and sides with a wooden spoon to dislodge all the brown bits.
• Return meat to pot.
• Add enough water to cover meat by one inch and bring to a boil; boil for 5 minutes.
• Reduce heat and simmer meat for two hours; skim away any foam as necessary.
• After two hours, add carrots, turnips, onion slices and potatoes to stew.
• Simmer until the vegetables are tender, about 45 minutes; add water if necessary to barely cover the stew.
• In a bowl or measuring cup, combine the remaining 1/4 cup flour with 1/2 cup of the cooking liquid and whisk to a smooth paste.
• Whisk or stir into the stew; simmer for an additional 10 minutes.
• Add salt and/or pepper to taste, and serve.
• Note: The recipe doesn't call for any herbs or spices, but I would add some fresh herbs along with the vegetables; I would suggest fresh thyme and fresh parsley.

MULLIGAN STEW

Steps:

• Brown the beef over medium heat. Add the remaining ingredients and cook over medium-high heat. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 10 minutes, stirring occasionally.

GRANDMA'S MULLIGAN STEW

Steps:

• In a large heavy pot, brown the ground beef well and drain (I like brown, not gray colored meat. more flavor and eye appealing).
• Hold the corn until the last 5-10 minutes of cooking.
• Add remaining ingredients to the beef.
• Add water to cover about 1/2 inch above ingredients (add more if needed later).
• Cook until all ingredients are tender.
• Add corn, cook another 5-10 minutes, adjust salt if needed.
• Serve with a nice loaf of home made bread for a delightful 1 pot meal.
• If I'm in a big hurry, I sometimes start the cooking of the squash and peppers in the microwave so they will tenderize quicker once the ingredients are combined.
• I sometimes serve some form of potato with this to round out the meal a bit.
• Note: I've tried adding things like onions and mushrooms, but it just isn't true Mulligan Stew and the perfection of the flavor balance is lost so I suggest you stay true to the recipe as given.