Mulligan Stew
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6

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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 
 
Traditionally, mulligan

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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.
 
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.


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