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Mulligan Stew Recipe

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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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Servings:
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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
Container: large heavy skillet or dutch oven
Directions
PREP
30 mins
COOK
1 hr
READY IN
1.5 hrs
  • 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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Mulligan Stew Recipe Reviews

mulligan stew

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (2)
Comments (1)
English Kim
Comment By
"looks delicious, never ate mushrooms before but im gonna give it a try in this soup!!!!!"
pixframe
Rating of 5 out of 5.0 stars
Reviewed By
"Tasty!!!"
lizzie jane sikes
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