JOHN MULLIGAN'S MULLIGAN STEW

John Mulligan's Mulligan Stew image

I have not made this stew, but am putting it up here as I seek out "american" and "new york" recipes in honour of the first anniversary of the September 11 tragedy. This recipe is from retired NYC Fire Commissioner John Mulligan.

Provided by Lennie

Categories Stew

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

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.

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