Friday, September 4, 2009

Mulligan Stew

Some of my favourite meals are ones that can be made using one pot. Soups, some pastas, and the one I like best, a good hearty stew. This stew is great and having some home made biscuits to go with it doesn't hurt either.


  • 2 Tbsp. all-purpose flour

  • 1 Lb. beef brisket (cut into 1" cubes)

  • 1 Tbsp. olive oil

  • 1 Onion (chopped)

  • 8 Oz. fresh mushrooms (sliced)

  • 6 Cloves garlic (finely diced)

  • 6 Oz. tomato paste

  • 2 Cups beef broth

  • 1 Bottle of favourite beer

  • 6 Large carrots (peeled and cut into 1" chunks)

  • 2 Large potatoes (peeled and cut into 1" chunks)

  • 2 Tbsp. fresh parsley (chopped)

Coat cubed beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides. Remove beef from skillet.

Sauté sliced mushrooms and onions over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour.

If needed, thicken by mixing 1 Tbsp.cold water with 1 Tbsp. corn starch together and stir corn starch mixture into the stew.

Garnish with parsley and serve.

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