Irish Mulligan Stew (Beef & Veggie)
The name “Mulligan” is very appropriate here- it is a recipe you’ll do-over many times! Make with wine or Guinness. Leftovers make a terrific base for Shepherd’s Pie! This stew can also be made in a crock pot.
2 Tbsp. olive oil
2 lbs. beef, cut into cubes
1/3 cup flour, seasoned with salt and pepper
2 Tbsp. butter
¼ c. chopped onion (add more if you like onion)
1-2 cloves garlic, crushed
2 bay leaves
1 tsp. dried thyme
1 Tbsp. chopped fresh parsley (or 1 tsp. dried)
1 c. diced carrot
1 c. diced celery
2 c. diced potatoes (peeled or unpeeled, your choice)
2 c. diced tomatoes (canned is fine)
Salt and pepper
1 ¼ c. red wine, or one 11-12 oz. bottle Guinness (plus more if needed)
2 c. beef broth (plus more if needed)
Toss the beef cubes in flour to coat. Warm the olive oil over medium-high heat in a Dutch oven or large pot. Add the beef cubes and sear, stirring often to get all sides browned. Remove the meat and set aside, but leave the oil and meat drippings in the pot. Add the butter, onion and garlic and cook 2-3 minutes, until aromatic, then whisk in herbs and about ¼ c. wine or beer. Add meat back to the pot along with the vegetables. Season with salt and pepper.
Pour in 1 c. wine or and 2 c. beef broth. Cover and simmer on low for about 30 minutes. Check and adjust seasonings, adding more beef broth &/or wine (or beer) if needed.
Cook 30-45 minutes more, or until the meat and vegetables are done.
Note: If you want to thicken, whisk in a warm roux*, a few tablespoons at a time, until you reach your desired consistency. *Roux: Heat 4 Tbsp. butter over medium-high heat. Whisk in 6 Tbsp. flour. Whisk constantly until mixture starts to get thin and bubbly. Continue to cook 2-3 more minutes, whisking on occasion to keep from becoming lumpy.
Shepherd’s Pie! Reheat the stew and pour into a greased oven proof dish and spread top with mashed potatoes –or Champ. Champ Recipe
Bake at 400 for about 20 minutes, or until potatoes are golden brown and stew is bubbly.
Recipe created or adapted by Liz Talley, Urban Graze
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