Bobs Mulligan Stew Recipes

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.

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.

Steps:

• Cut up potatoes and spam (if you haven't already) and put them into your pot or crockpot.
• Add the can of tomatoes, juice and all.
• Dice onion and add it with the salsa and salt and pepper.
• Pour in enough water to cover all the ingredients.

Steps:

• You will need a large cast iron dutch oven. I use a 14" oven.Fry bacon till almost cooked through. Re move bacon and cut up,set a side. In a pie pan fill with flouer. coat cut up meat in flour and add to oven brown on all sides. Now add onion and stir with meat,(You may need to add oil).Add carrots,potatos,beer, and dry soup mix .Cover and simmer for abought 45 min. Over med heat.
• Uncover. Add remaning ingredients. Stir together. Put cover back on the oven. Simmer on med heat fo 30-45 min.,stir evey once in a wile. You may need to add stock or for me more beerif it gets to thick. I serve over mashed taters.

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.

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.