Groundhog Day Mulligan Stew Recipes

MULLIGAN STEW

Mulligan Stew image

This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef.

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 19

Ingredients

1/4 cup all-purpose flour
1 teaspoon pepper
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
2 cans (10-1/2 ounces each) beef broth
1 cup water
2 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dill weed
3 medium carrots, cut into 1-inch slices
2 medium potatoes, peeled and cubed
2 celery ribs, cut into 1-inch slices
1 onion, cut into eight wedges
1 cup each frozen corn, green beans, lima beans and peas
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

Steps:

Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.

Nutrition Facts : Calories 203 calories, Fat 5g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

GROUNDHOG DAY MULLIGAN STEW

GROUNDHOG DAY MULLIGAN STEW image

Invite all you friends over to celabrate Groundhog Day.

Provided by Eddie Jordan

Categories Vegetable Soup

Time 20m

Number Of Ingredients 15

Ingredients

1 lb stew meat cubed
1/2 c flour
3 Tbsp cooking oil
salt and pepper to taste
1 small frying chicken
2 qt water
1 bay leaf
2 c celery cut into 1 inch pieces
2 c carrots cut into 1 inch pieces
2 c potatoes cut into 1 inch pieces
1 c onion cut into 1 inch pieces
1 c cabbage cut coarsley
1 can(s) tomatoes
1/2 tsp garlic minced
1/2 tsp garlic powder with parsley

Steps:

1. In a large pot place chicken and bay leaf in the 2 qt. water. Boil for about 1 1/2 hours or until tender. Cool slightly and remove the bay leaf. Debone chicken and remove skin.
2. Add all vegetables except tomatoes and garlic.
3. Coat stew meat with the flour that has been seasoned with the salt and pepper. Be sure to use all the flour, this will thicken the stew.
4. Heat the 3 tbsp oil in a skillet and brown the meat on all sides.
5. Add the canned tomatoes to the skillet to rinse all drippings and browned flour and pour into pot with chicken and vegetables.
6. Add garlic and simmer until all vegetables are done, about 30 minutes. Stir occasionally.

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