Mulligan Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 chopping board
- 1 Knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 pounds beef stew meat cubed
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 carrots sliced
- 3 potatoes diced
- 1 cup green beans chopped
- 2 cups beef broth
- 1 cup water
- 1 can diced tomatoes 14.5 ounces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the beef stew meat to the pot and brown on all sides.
- Remove the meat from the pot and set aside.
- In the same pot, add the chopped onion and garlic and sauté until onion is translucent.
- Return the beef to the pot and add carrots, potatoes, and green beans.
- Pour in the beef broth, water, and diced tomatoes.
- Stir in salt, pepper, thyme, and add the bay leaf.
- Bring to a boil, then reduce heat to low and cover the pot.
- Simmer for 2 hours, stirring occasionally, until the meat and vegetables are tender.
- Remove the bay leaf before serving.
- Let the stew rest for about 10 minutes before serving.
Notes
For a thicker stew, you can mash a few of the cooked potatoes against the side of the pot and stir them into the stew. If you prefer a thinner consistency, add more beef broth or water as needed. For added flavor, consider incorporating a splash of red wine or a dash of Worcestershire sauce. Adjust seasoning to taste before serving.
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