Best Jimmys Mulligan Stew Recipes

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.