John Mulligan's Mulligan Stew

Recipe by Lennie
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READY IN: 4hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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