Jimmys Mulligan Stew Recipes

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:

• Sprinkle the beef with the salt and pepper and dredge in 1/2 cup of the flour, coating pieces well.
• Heat 1 tbsp of the oil in a large cooking pot.
• Brown the meat on all sides-- do this in batches-- over medium-high heat; use more oil as needed.
• Set meat aside once browned.
• Pour 1/2 cup water into the pot and scrape bottom and sides with a wooden spoon to dislodge all the brown bits.
• Return meat to pot.
• Add enough water to cover meat by one inch and bring to a boil; boil for 5 minutes.
• Reduce heat and simmer meat for two hours; skim away any foam as necessary.
• After two hours, add carrots, turnips, onion slices and potatoes to stew.
• Simmer until the vegetables are tender, about 45 minutes; add water if necessary to barely cover the stew.
• In a bowl or measuring cup, combine the remaining 1/4 cup flour with 1/2 cup of the cooking liquid and whisk to a smooth paste.
• Whisk or stir into the stew; simmer for an additional 10 minutes.
• Add salt and/or pepper to taste, and serve.
• Note: The recipe doesn't call for any herbs or spices, but I would add some fresh herbs along with the vegetables; I would suggest fresh thyme and fresh parsley.

Steps:

• Heat the butter in a large saucepan; then whisk in the flour.
• Gradually add OXO beef cubes which have been dissolved in the boiling water. Stir until thickened.
• Add meat and vegetables except the peas. Bring to a boil. Reduce the heat, cover and simmer for 1/2 hour.
• Stir in the peas and add the nutmeg, salt and pepper.
• Continue to cook until the peas are heated through.

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.

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:

• 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.