Mulligan Stew
Mulligan Stew requires roughly 3 hours and 25 minutes from start to finish. For 76 cents per serving, you get a side dish that serves 10. Watching your figure? This dairy free recipe has 149 calories, 13g of protein, and 4g of fat per serving. This recipe is liked by 46 foodies and cooks. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up water, garlic salt, vegetable oil, and a few other things to make it today. It is brought to you by Taste of Home. With a spoonacular score of 90%, this dish is tremendous. If you like this recipe, you might also like recipes such as Simple Mulligan Stew, Beef and Barley Mulligan, and Pheasant Mulligan With Dumplings.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 175 minutes
Ingredients:
2 bay leaves
1 pound beef stew meat, cut into 1-inch cubes
2 cans (10-1/2 ounces each) beef broth
3 medium carrots, cut into 1-inch slices
2 celery ribs, cut into 1-inch slices
1 tablespoon cornstarch
1/2 teaspoon dill weed
1/2 teaspoon dried basil
1/4 cup all-purpose flour
1 tablespoon minced fresh parsley
1 cup each frozen corn, green beans, lima beans and peas
1/2 teaspoon garlic salt
1 onion, cut into eight wedges
1/2 teaspoon dried oregano
1 teaspoon pepper
2 medium potatoes, peeled and cubed
1 tablespoon vegetable oil
2 tablespoons cold water
Equipment:
dutch oven
Cooking instruction summary:
Directions 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. Yield: 8-10 servings. Originally published as Mulligan Stew in Country ExtraMarch 1997, p51 Nutritional Facts One 1-cup serving (prepared with reduced-sodium broth) equals 203 calories, 5 g fat (0 saturated fat), 31 mg cholesterol, 239 mg sodium, 25 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 meat. Print Add to Recipe Box Email a Friend
Step by step:
1. Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil.
2. 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.
3. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes.
4. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender.
5. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes.
6. Remove bay leaves; add parsley.
Nutrition Information:
covered percent of daily need
