Jimmys Mulligan Stew Recipes

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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

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

AMY'S MULLIGAN STEW



Amy's Mulligan Stew image

A friend gave me this recipe for this hearty comfy stew several years ago and I make it often. It is great on a chilly winter's night. With only a few ingredients, this thick stew is easy and inexpensive. Pairs well with some crusty bread or cornbread. Watch closely at end of cooking time so does not scorch though.

Provided by Laripin

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h55m

Yield 4

Number Of Ingredients 8

1 tablespoon shortening
1 pound cubed beef stew meat
1 (10.75 ounce) can tomato soup
2 ¾ cups water, or more as needed
1 teaspoon salt
5 each russet potatoes, peeled and each cut into 8 wedges
5 each carrots, peeled and sliced into 1/2-inch slices
2 each onions, quartered

Steps:

  • Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.
  • Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven; add more water if needed.
  • Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 75.8 g, Cholesterol 59.8 mg, Fat 11.4 g, Fiber 10.6 g, Protein 29.5 g, SaturatedFat 3.6 g, Sodium 1137.2 mg, Sugar 16.5 g

JIMMY'S MULLIGAN STEW



Jimmy's Mulligan Stew image

Mulligan stew is an improvised dish said to have been prepared by American hobos in camps in the early 1900s. "Mulligan" is a stand-in for any Irishman, and mulligan stew is simply an Irish stew that includes meat, potatoes, vegetables, and whatever else can be begged, scavenged, found or stolen. Only a pot and a fire are...

Provided by Diane Atherton

Categories     Beef Soups

Time 1h40m

Number Of Ingredients 9

1 to 2 lb beef stew meat (other meats such as ground beef, chicken, or pork may be used)
1 medium onion, chopped
2 can(s) (14.5 ounce each) petite diced tomatoes
1 can(s) (15.25 ounce) whole kernel corn, drained
1 celery stalk, diced
1 large carrot, sliced
2 to 3 medium potatoes, cubed
1 or 2 dash(es) hot sauce
salt and pepper to taste

Steps:

  • 1. Over a medium heat; brown stew meat in olive oil in dutch oven; add chopped onion. Continue cooking until onions are tender. NOTE: Jimmy uses bacon grease in place of olive oil to brown the meat. I missed that step when I started browning the meat.
  • 2. Add tomatoes,corn celery and carrots. Bring to a slow boil, reduce heat and simmer for about 1 hour or until beef is tender.
  • 3. In the last 15 to 20 minutes; add potatoes. Increase heat to medium and cook until potatoes are tender. NOTE: If needed, add additional water to just cover the potatoes. Season with salt, pepper and hot sauce to your taste.

GRANDMA'S MULLIGAN STEW



Grandma's Mulligan Stew image

Grandma was born in the 1800's in Kansas. This is her recipe for the perfect fall meal. Crops were ripe and the weather was cooling. (I also like to freeze the needed veggies to make this family favorite during the winter months.)

Provided by Ishi3179

Categories     Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs ground beef
3 zucchini, about 6 in. long, sliced
3 yellow squash, about 6 inches long, sliced
2/3 cup bell pepper, chopped
1 1/2 cups fresh cut corn or 1 1/2 cups frozen cut corn
28 ounces tomatoes, crushed (use canned or peeled fresh tomaotes)
2 teaspoons salt, to taste

Steps:

  • In a large heavy pot, brown the ground beef well and drain (I like brown, not gray colored meat. more flavor and eye appealing).
  • Hold the corn until the last 5-10 minutes of cooking.
  • Add remaining ingredients to the beef.
  • Add water to cover about 1/2 inch above ingredients (add more if needed later).
  • Cook until all ingredients are tender.
  • Add corn, cook another 5-10 minutes, adjust salt if needed.
  • Serve with a nice loaf of home made bread for a delightful 1 pot meal.
  • If I'm in a big hurry, I sometimes start the cooking of the squash and peppers in the microwave so they will tenderize quicker once the ingredients are combined.
  • I sometimes serve some form of potato with this to round out the meal a bit.
  • Note: I've tried adding things like onions and mushrooms, but it just isn't true Mulligan Stew and the perfection of the flavor balance is lost so I suggest you stay true to the recipe as given.

Nutrition Facts : Calories 260.1, Fat 13.6, SaturatedFat 5.2, Cholesterol 57.8, Sodium 662.8, Carbohydrate 17.1, Fiber 3.9, Sugar 6.5, Protein 19.6

MULLIGAN STEW



Mulligan Stew image

My mom taught me this one. Don't know where it came from, but very easy to make when short on time and ingredients. A special favorite for kids and cheap to make.

Provided by Tiffany12

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/2 lbs ground beef, cooked and drained
2 (10 3/4 ounce) cans vegetarian vegetable soup
2 (15 ounce) cans of mac-n-beef macaroni
1 (12 ounce) bag of ruffles potato chips or 1 (12 ounce) bag generic chips

Steps:

  • after ground beef is cooked and drained add soups and Mac-n-beef and heat through.
  • serve onto plates and use chips to scoop up.
  • goes best with potato salad or like side dish.

Nutrition Facts : Calories 1110.9, Fat 40.8, SaturatedFat 9.5, Cholesterol 77.1, Sodium 729.4, Carbohydrate 140.4, Fiber 7.4, Sugar 5.6, Protein 44.3

MULLIGAN STEW



Mulligan Stew image

Mulligan stew is a family friendly easy stew made with tender stew meat, potatoes, corn, carrots, peas, green beans and a perfect blend of Italian spices. This delectable stew is easily made in a Dutch oven but can be adapted for a slow cooker.

Provided by Beth Pierce

Categories     Beef

Time 1h50m

Number Of Ingredients 13

1/3 c all purpose flour
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp fresh ground pepper
1 lb beef stew meat
2 Tbsp vegetable oil
1 medium onion chopped
2 c low sodium beef broth
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried marjoram
2 medium gold potatoes cubed
1 bag (19 ounce) frozen mixed vegetables (corn, carrots, peas and green beans)

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Add flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine. Add beef stew meat and shake to coat. Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Using tongs remove the beef and add to the pan. Reserve any flour mixture left in the bag. Brown beef on all sides; removing to plate when complete.
  • 3. Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook 3-4 minutes. Sprinkle in remaining flour ( 1 1/2 tablespoons) and cook for 2 minutes; stirring constantly. Add oregano, basil and marjoram; cook for 30 seconds stirring continuously. Stir in beef broth; cook for 2 minutes stirring several times. Add the browned beef back to the pan. Cover and place in the oven for 1 hour.
  • 4. Add potatoes, corn, carrots, peas and green beans to the pot. Place back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender.

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