Best Mulligan Stew Recipes

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.

AMY'S MULLIGAN STEW

Steps:

• Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.
• Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven; add more water if needed.
• Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.

JIMMY'S MULLIGAN STEW

Steps:

• 1. Over a medium heat; brown stew meat in olive oil in dutch oven; add chopped onion. Continue cooking until onions are tender. NOTE: Jimmy uses bacon grease in place of olive oil to brown the meat. I missed that step when I started browning the meat.
• 2. Add tomatoes,corn celery and carrots. Bring to a slow boil, reduce heat and simmer for about 1 hour or until beef is tender.
• 3. In the last 15 to 20 minutes; add potatoes. Increase heat to medium and cook until potatoes are tender. NOTE: If needed, add additional water to just cover the potatoes. Season with salt, pepper and hot sauce to your taste.

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.

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.

MY MOM'S MULLIGAN STEW

Steps:

• Cut up potatoes and spam (if you haven't already) and put them into your pot or crockpot.
• Add the can of tomatoes, juice and all.
• Dice onion and add it with the salsa and salt and pepper.
• Pour in enough water to cover all the ingredients.

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.

CROCKPOT IRISH MULLIGAN STEW & SODA BREAD (SALLYE)

Steps:

• 1. INSTRUCTIONS FOR STEW: In skillet, heat olive oil on medium high heat until barely smoking. Dredge meat in flour, and place in heated oil along with onions and garlic Brown on all sides (stir frequently to keep onions and garlic from burning)
• 2. Transfer meat, onions and garlic to crockpot Add all other ingredients to crockpot Note: Pour the beef broth into the pan you dredged meat in and stir to release the "crud" on the bottom of pan, then add to crockpot, it enhances the flavor
• 3. Set on low and forget for 8 hours AS IF YOU CAN !! Your house will be filled with enticing aromas
• 4. INSTRUCTIONS FOR MAKING SODA BREAD:: Preheat oven to 375 degrees. Grease cookie sheet Mix flour, sugar, baking soda, baking powder and salt in large bowl Cut butter into flour mixture using pastry blender (or crisscrossing 2 knives) until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl Turn dough onto lightly floured surface. Knead 1-2 minutes until smooth Shape into round loaf about 6-½ inch in diameter. Place on cookie sheet. Cut an X shape about ½ inch deep through top of loaf with floured knife Bake 35-45 minutes or until golden brown. Brush top with butter
• 5. **Note: If you do not have buttermilk, add 1 tablespoon vinegar to regular milk and let set for 5-10 minutes, then add to mixture

GROUNDHOG DAY MULLIGAN STEW

Steps:

• 1. In a large pot place chicken and bay leaf in the 2 qt. water. Boil for about 1 1/2 hours or until tender. Cool slightly and remove the bay leaf. Debone chicken and remove skin.
• 2. Add all vegetables except tomatoes and garlic.
• 3. Coat stew meat with the flour that has been seasoned with the salt and pepper. Be sure to use all the flour, this will thicken the stew.
• 4. Heat the 3 tbsp oil in a skillet and brown the meat on all sides.
• 5. Add the canned tomatoes to the skillet to rinse all drippings and browned flour and pour into pot with chicken and vegetables.
• 6. Add garlic and simmer until all vegetables are done, about 30 minutes. Stir occasionally.

MULLIGAN STEW

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Add flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine. Add beef stew meat and shake to coat. Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Using tongs remove the beef and add to the pan. Reserve any flour mixture left in the bag. Brown beef on all sides; removing to plate when complete.
• 3. Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook 3-4 minutes. Sprinkle in remaining flour ( 1 1/2 tablespoons) and cook for 2 minutes; stirring constantly. Add oregano, basil and marjoram; cook for 30 seconds stirring continuously. Stir in beef broth; cook for 2 minutes stirring several times. Add the browned beef back to the pan. Cover and place in the oven for 1 hour.
• 4. Add potatoes, corn, carrots, peas and green beans to the pot. Place back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender.

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.

MULLIGAN STEW

Steps:

• 1. I use leftover roast beef that I've seasoned with salt, pepper, bay leaf (two, usually) and onion. When the meat is cooled enough, I cut it in pieces that are about bite size. I usually cook roasts with potatoes and carrots and cut them up and add them to the stew. If you do this, you don't need the potatoes listed in the ingredients.
• 2. Use a large crock pot or big stew pot. Add the roast beef, broth and the remainder of the ingredients and mix well. I use 15 oz cans of everything except the lima beans, but sometimes I use 8 oz cans when I don't want a huge batch.
• 3. I start cooking on high if I'm using a crock pot, then turn it to low after an hour and let it simmer all day if I'm fixing it for supper that night. I leave it on high if I want to serve it sooner than that. Stir occasionally when it's on high.
• 4. If using a stew pot, start it on medium and keep an eye on it. When it's boiling, turn it down and let it simmer, stirring occasionally for 3 or 4 hours
• 5. Serve with crackers, cheese, corn bread.

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.

MULLIGAN STEW

Steps:

• In large soup pot brown beef in skillet with onions and garlic (optional) until no longer pink. Add all veggies, tomatoes, juice, and ketsup except cabbage. Simmer until veggies are tender, about 30 min. Add cabbage for 10 min.
• Serve with Dark Rye bread and butter. Enjoy!!!

MULLIGAN STEW

Steps:

• Brown hamburger meat in skillet, drain.
• Sautee chopped onions in skillet with meat until tender.
• Put the meat and onion mixture in a large pot, add all canned ingredients, and salt & pepper to taste. Stir just until all is incorporated. Serve when hot. Even better the second day!