MULLIGAN STEW
This was a HUGE treat for my family when I was growing up. My Grandma Cleo Stokes made it by saving up leftover veggies (She kept a large container in the freezer), then making a huge batch! It took a while, but I got the ingredients from her! I use canned vegetables because I usually decide to make it at the spur of the moment,...
Provided by GENEVIEVE STOKES-YOUNG
Categories Other Soups
Time 5h
Number Of Ingredients 13
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.
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