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   Mulligan Stew
New England Recipes Soups chowder & Stew
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  • 3 lb. cubed beef and/or lamb
  • 4 peeled and cubed potatoes
  • 2 medium onions sectioned
  • 3 large carrots, sliced
  • 4 stalks of celery sliced
  • 2 tablespoons of flour (can add a dash of ground pepper, garlic powder, sage, thyme or any combination of your favorite herbs)
  • 4 tablespoons of butter and 1 tablespoon of oil
  • water
  • 1 tablespoon of Gravy Master or other browning sauce
  • salt, to taste
  • fresh ground pepper, to taste


    Prepare the meat and vegetables. Melt the butter and oil in a large, heavy pot over medium high heat. Dredge meat in the flour. Brown the meat a few pieces at a time. When meat is lightly browned, remove from the pot and continue to brown the rest of the meat, remove. Sautee the onions, celery, and carrots, When the onions are soft, add the meat, cover 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 potatoes are cooked

    Other additions can be green peas, green beans, small boiling onions, turnip. A stew is what you make it and often times changes each time you create it.

*For best results use fresh ingredients.

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