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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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A Very Nice... Mulligan Stew , ENJOY! Ingredients:
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 1/2 inch slices |
4 stalks of celery, washed and sliced into 1/2 inch slices |
2 tablespoons of flour |
4 tablespoons of butter and 1 tablespoon of oil |
just enough water to cover |
1 tablespoon of preferred browning sauce |
salt, to taste |
white pepper, to taste |
Directions:
1. Prepare the meat and vegetables ahead of time.
2. 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.
3. 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.
4. 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.
5. Bring to a boil, stir, cover, and simmer gently for 1 to 1-1/2 hours, stirring occasionally.
6. When the meat is nearly done, bring back up to a slow boil and add the potatoes, the browning sauce, and seasoning.
7. The stew is ready when the meat is tender and the potatoes cooked through.
8. Great with A Nice Crusty Warm Bread and Some Irish Butter of Course!
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