Easy and classic, Mulligan Stew is made of all the things you have leftover in your kitchen. Originating in american hobo camps, this stew comes together with beef, vegetables, potatoes and is simmered in a beef based broth that's rich and hearty.
Cuisine: American, irish
Keyword: Beef Stew, mulligan stew, stew
1 1/2lbstew meator chuck roast cut into 1 inch cubes
3tbspflour or cornstarch
1tspfresh ground pepper
1 1/2cupschopped onion
1cupfrozen green beansthawed
1/2cupfrozen lima beansthawed
2mediumYukon gold potatoeslarge diced
Toss the stew meat in the cornstach, salt and pepper. Set aside.
Heat the olive oil in a large dutch oven or heavy bottomed stock pot over medium high heat.
Add the stew meat to the pot and cook until browned on all sides. Be sure not to crowd the pan and work in batches, if necessary. Transfer the stew meat to a large bowl using a slotted spoon and pour off all but two tablespoons fat.
Return the pot to the heat. Add the onion, celery and carrot to the pot. Cook until beginning to caramelize and slightly soften.
Stir in the garlic cooking for 1 minute longer. Add the tomato paste to the pot and stir to coat. Cook the tomato paste until caramelized, approximately 2-3 minutes, stirring occasionally to prevent burning.
Add the onion powder, garlic powder, italian seasoning and beef stock to the pot scraping up the brown bits at the bottom of the pot. Stir to combine.
Bring the stew to a boil. Add the corn, green beans, peas, lima beans and potatoes (or whatever other vegetables you're adding to the mix). Return the beef to the stew and stir to combine.
Cover the stew with a tight fitting lid and cook for 1 hour on the stovetop OR transfer to a 350˚F oven, cooking for 1 hour.
If you want to make your stew thicker, whisk together 3 tablespoons flour or cornstarch with 3 tablespoons cold milk to create a slurry. Stir until smooth. Add the slurry to the stew, stirring to combine, and cook for 2-3 minutes longer.Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze leftover beef stew in a freezer safe container for up to 3 months.