Soups & Stews > United States > Mulligan Stew >
Mulligan Stew
Also known as American Hobo Stew
1/4 C all-purpose flour
1 tsp. black pepper
1 LB beef stew meat, cut into 1-inch cubes
1 TBS vegetable oil
2 cans (10.5 oz. each) beef broth
1 C water
2 bay leaves
1/2 tsp. garlic salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dill weed
3 carrots, sliced
2 potatoes, peeled & cubed
2 celery stalks, sliced
1 onion, peeled & cut into 8 wedges
1 C each frozen corn, green beans, lima beans & peas
1 TBS cornstarch
2 TBS cold water
1 TBS fresh parsley, minced
In a bowl, combine flour and black pepper; toss with beef cubes. In a large cooking pot, brown the beef in vegetable oil. Add beef broth, water, bay leaves, garlic salt, oregano, basil and dill; bring mixture to a boil. Reduce heat; cover and simmer until meat is tender, about two hours, stirring occasionally. Add the carrots, potatoes, celery and onion; cover and simmer for about forty minutes. Add corn, beans and peas; cover and simmer fifteen minutes longer or until vegetables are tender. In a small bowl, combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; boil and stir for about two minutes to thicken. Remove bay leaves; add minced parsley. Serve. Recipe makes about eight to ten servings.
History Note: Mulligan Stew is said to have originated in the early 1900s, when it was cooked by hobos. The person preparing the stew is known as the "mulligan mixer."
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