Irish Mulligan Stew

Recipe By:
Steve G
  • Currently 4.8/5 Stars.
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Irish Mulligan Stew
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  • Total Time 90 min Ico-add
  • Yield 6 Servings
  • Level Medium

A variation of Irish Stew improvised by hobos using what ever they could find to throw in the pot. By the looks of this recipe those hobos ate pretty well, so will you.
 

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 pound beef brisket, cut into 1 inch cubes
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 8 ounces fresh mushrooms, sliced
  • 6 cloves garlic, finely diced
  • 6 ounces tomato paste
  • 2 cups beef broth
  • 12 ounces stout beer
  • 6 large carrots, peeled and cut into 1 inch chunks
  • 2 large potatoes, peeled and cut into 1 inch chunks
  • 2 tablespoons fresh parsley, chopped
  • For a thicker stew:
  • 1 tablespoon corn starch
  • 1 tablespoon cold water
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Directions

  1. 1. Coat cubed beef in flour
  2. 2. In a large skillet over medium high heat, add oil and brown beef on all sides then remove from skillet
  3. 3. Sauté sliced mushrooms and onions over medium heat for 3 to 4 minutes
  4. 4. Add beef, tomato paste, beef broth, beer, potatoes, and carrots and simmer covered for one hour
  5. 5. If needed, thicken by mixing cold water and corn starch together and stirring corn starch mixture into the stew
  6. 6. Garnish with parsley and serve hot
 
 
  • Did you know?

    According to the Oxford English Dictionary the word mulligan first appeared in an article in a 1904 issue of the Yukon Midnight Sun about roadhouses serving Christmas dinners where, "most of them made a mulligan.”