Guest Author - Mary Ellen Sweeney
Mulligan stew, or Irish stew, as some call it, is a mixture of meat and vegetables. Round steak is a good cut, but almost any cut of beef will do. Though it is often made with a mixture of beef or lamb, potatoes, carrots, celery, and onions, to limit the ingredients thus would not be at all in keeping with the ideology of the stewpot. A stew is just that, stewed stuff. The ingredients are entitled to change according to what is in the pantry and the end result will not suffer because the cook decided to add some peas at the last minute.
3 lb. cubed beef (or lamb)
4 peeled and cubed potatoes
2 medium onions cut into 1/8
3 large carrots, scraped and sliced into ½ inch slices
4 stalks of celery, washed and sliced into ½ inch slices
2 tablespoons of flour
4 tablespoons of butter and 1 tablespoon of oil
water or beef stock to cover (some enterprising cooks add a little Guinness to the liquid portion.)
1 tablespoon of Gravy Master or other browning sauce
salt, to taste
white pepper, to taste
Prepare the meat and vegetables ahead of time. Melt the butter/oil in a large, heavy pot over medium high heat being careful not to burn the butter. Dredge meat in the flour. Brown the meat a few pieces at a time in the melted butter/oil. When each batch of meat is lightly browned, remove from the pot with a slotted spoon and continue to brown the rest of the meat. When all the meat is browned, add the onions, celery, and carrots to the pot and sauté lightly. When the onions are wilted, add back in the meat, cover the lot with water and stir well. Bring to a boil, stir, cover, and simmer gently for 1 to 1-1/2 hours, stirring occasionally. When the meat is nearly done, bring back up to a slow boil and add the potatoes, the Gravy Master, and seasoning. The stew is ready when the meat is tender and the potatoes cooked through. Serves 6 to 8.