Bobs Mulligan Stew Food

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.

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.

BOB'S MULLIGAN STEW..

Steps:

• You will need a large cast iron dutch oven. I use a 14" oven.Fry bacon till almost cooked through. Re move bacon and cut up,set a side. In a pie pan fill with flouer. coat cut up meat in flour and add to oven brown on all sides. Now add onion and stir with meat,(You may need to add oil).Add carrots,potatos,beer, and dry soup mix .Cover and simmer for abought 45 min. Over med heat.
• Uncover. Add remaning ingredients. Stir together. Put cover back on the oven. Simmer on med heat fo 30-45 min.,stir evey once in a wile. You may need to add stock or for me more beerif it gets to thick. I serve over mashed taters.

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:

• after ground beef is cooked and drained add soups and Mac-n-beef and heat through.
• serve onto plates and use chips to scoop up.
• goes best with potato salad or like side dish.

MRS. MULLIGAN'S STEW

Steps:

• Heat the butter in a large saucepan; then whisk in the flour.
• Gradually add OXO beef cubes which have been dissolved in the boiling water. Stir until thickened.
• Add meat and vegetables except the peas. Bring to a boil. Reduce the heat, cover and simmer for 1/2 hour.
• Stir in the peas and add the nutmeg, salt and pepper.
• Continue to cook until the peas are heated through.