Recipes - print - Mulligan Stew

Mulligan Stew - Recipe

Traditionally, mulligan stew was an improvised dish prepared by hobos with whatever food they could get, but it has gradually come to represent a variation of Irish beef stew, often served as a St. Patrick's Day main dish.
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Mulligan Stew Recipe
Directions
  • Coat cubed beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides. Remove beef from skillet.
  • Sauté sliced mushrooms, onions, and garlic over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour.
  • If needed, thicken by mixing cold water and corn starch together and stirring corn starch mixture into the stew.
  • Garnish with parsley and serve.
 
 
Prep Time: 30 minutes
Cook Time: 1 hour
Container: large heavy skillet or dutch oven
Servings: 6
Ingredients
-2 tablespoons all-purpose flour
-1 pound beef brisket, cut into 1" cubes
-1 tablespoon vegetable oil
-1 onion, chopped
-8 ounces fresh mushrooms, sliced
-6 cloves garlic, finely diced
-6 ounces tomato paste
-2 cups beef broth
-12 ounces stout beer
-6 large carrots, peeled and cut into 1" chunks
-2 large potatoes, peeled and cut into 1" chunks
-2 tablespoons fresh parsley, chopped
- THICKENING AGENT (if needed):
-1 tablespoon corn starch
-1 tablespoon cold water