mulligan stew

Name: Mulligan Stew
Prep time: 1 h
Cook time: 4 h
Yield: 12
Cuisine: American
Ingredients: 3 pound(s) roast beef, cut in pieces; 1 medium onion, chopped; - beef broth; 2 medium russet potatoes, peeled and cut up; 1 can(s) mixed vegetables (like veg all); 1 can(s) green beans; 1 can(s) corn; 1 can(s) green peas; 8 ounce(s) can lima beans; 3 tablespoon(s) prepared yellow mustard; 2 or 3 - bay leaves, dried; 1 can(s) tomato sauce; 1 can(s) tomatoes, canned and chopped, with liquid

(1 RATING)

44 Pinches

GENEVIEVE STOKES-YOUNG

CONWAY, MO

Updated on Jul 5, 2013

This was a HUGE treat for my family when I was growing up. My Grandma Cleo Stokes made it by saving up leftover veggies (She kept a large container in the freezer), then making a huge batch! It took a while, but I got the ingredients from her! I use canned vegetables because I usually decide to make it at the spur of the moment, when I have a beef roast cooked. I use the broth from the roast, but I've bought roast beef from a deli and used canned broth and it was still good. Dad commented the last time I made it, "The best thing about having roast is getting to have stew later!"

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prep time 1 Hr

cook time 4 Hr

method Slow Cooker Crock Pot

yield 12 serving(s)

Ingredients

3 pounds roast beef, cut in pieces
1 medium onion, chopped
- beef broth
2 medium russet potatoes, peeled and cut up
1 can mixed vegetables (like veg all)
1 can green beans
1 can corn
1 can green peas
8 ounces can lima beans
3 tablespoons prepared yellow mustard
2 or 3 - bay leaves, dried
1 can tomato sauce
1 can tomatoes, canned and chopped, with liquid

How To Make mulligan stew

Step 1

I use leftover roast beef that I've seasoned with salt, pepper, bay leaf (two, usually) and onion. When the meat is cooled enough, I cut it in pieces that are about bite size. I usually cook roasts with potatoes and carrots and cut them up and add them to the stew. If you do this, you don't need the potatoes listed in the ingredients.

Step 2

Use a large crock pot or big stew pot. Add the roast beef, broth and the remainder of the ingredients and mix well. I use 15 oz cans of everything except the lima beans, but sometimes I use 8 oz cans when I don't want a huge batch.
Step 3

I start cooking on high if I'm using a crock pot, then turn it to low after an hour and let it simmer all day if I'm fixing it for supper that night. I leave it on high if I want to serve it sooner than that. Stir occasionally when it's on high.
Step 4

If using a stew pot, start it on medium and keep an eye on it. When it's boiling, turn it down and let it simmer, stirring occasionally for 3 or 4 hours
Step 5

Serve with crackers, cheese, corn bread.
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