Best Bobs Mulligan Stew Recipes

Mrs. Mulligan's Stew image

Provided by Elcowgirl

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1/3 cup butter or 1/3 cup margarine
1/3 cup flour
6 beef bouillon cubes
4 cups boiling water
2 cups cooked beef, diced
4 onions, sliced
2 carrots, diced
3 potatoes, diced
1/2 cup green beans
1/2 cup frozen peas
1/8 teaspoon nutmeg or 1/8 teaspoon mace
1 teaspoon salt
1/2 teaspoon pepper

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.

John Mulligan's Mulligan Stew image

Provided by Lennie

Categories Stew

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

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)

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.

Grandma's Mulligan Stew image

Provided by Ishi3179

Categories Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs ground beef
3 zucchini, about 6 in. long, sliced
3 yellow squash, about 6 inches long, sliced
2/3 cup bell pepper, chopped
1 1/2 cups fresh cut corn or 1 1/2 cups frozen cut corn
28 ounces tomatoes, crushed (use canned or peeled fresh tomaotes)
2 teaspoons salt, to taste

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.