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:

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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