To make mulligan stew, beef, vegetables and spices are cooked in a Dutch oven for about 3 hours. This stew pairs well with Pinot Noir or other light-bodied red wines.
This recipe requires stew meat, carrots, celery, corn, green beans, lima beans, onions, peas and potatoes. Other necessary ingredients include basil, bay leaves, beef broth, cornstarch, dill weed, flour, garlic salt, oregano, pepper, vegetable oil and water.
- Cook the beef
In a medium bowl, combine 1/4-cup flour with 1 teaspoon of pepper. Use the mixture to coat 1 pound of stew meat that is cut into 1-inch cubes. Add 1 tablespoon of vegetable oil to the Dutch oven, and brown the beef over medium heat. Add 21 ounces of beef broth, 1 cup of water, 2 bay leaves and 1/2-teaspoon each of dried basil, dill weed, garlic salt and dried oregano. Bring to boiling, and reduce heat to a simmer for 2 hours or until the beef is tender.
- Chop the vegetables
While the beef is simmering, chop the vegetables. Cut 1 onion into 8 wedges, and slice 2 celery ribs into 1-inch pieces. Peel and cube 2 potatoes, and cut 3 carrots into 1-inch pieces. Add these vegetables once the beef is tender, and simmer for another 40 minutes.
- Add beans, corn and peas
Once the vegetables have simmered for 40 minutes, add 1 cup each of frozen green beans, lima beans, corn and peas. Simmer for another 15 minutes.
- Thicken the stew
When the stew is finished and all ingredients are tender, combine 1 tablespoon of cornstarch and 2 tablespoons of cold water in a small bowl until well blended. Stir the mixture into the stew to thicken the broth.