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!"
★★★★★ 1 vote5
3 lbroast beef, cut in pieces
1 mediumonion, chopped
2 mediumrusset potatoes, peeled and cut up
1 can(s)mixed vegetables (like veg all)
1 can(s)green beans
1 can(s)green peas
8 ozcan lima beans
3 Tbspprepared yellow mustard
2 or 3bay leaves, dried
1 can(s)tomato sauce
1 can(s)tomatoes, canned and chopped, with liquid
How to Make Mulligan Stew
- 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.
- 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.
- 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.
- 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
- Serve with crackers, cheese, corn bread.