John Mulligan's Mulligan Stew
- Ready In:
- 4hrs 20mins
- 4 lbs stewing beef, cut in 1 1/2 inch cubes
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 3⁄4 cup all-purpose flour, divided
- 2 tablespoons canola oil or 2 tablespoons any vegetable oil (you may need more)
- 3 large carrots, scraped and cubed
- 1 cup cubed turnip (peeled)
- 1 small onion, peeled and sliced into thin rings
- 4 large potatoes, preferably baking potatoes (peeled and cut into 1/2 inch slices)
- 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.
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