Originally mulligan stew was made by drifters and hobos with whatever food they could get their hands on, but it has gradually come to represent a variation of Irish beef stew, often served as a St. Patrick’s Day dish.
- 2 tablespoons all-purpose flour
- 1 pound beef brisket, cut into 1″ cubes
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 8 ounces fresh mushrooms, sliced
- 6 cloves garlic, finely diced
- 6 ounces tomato paste
- 2 cups beef broth
- 12 ounces stout beer
- 6 large carrots, peeled and cut into 1″ chunks
- 2 large potatoes, peeled and cut into 1″ chunks
- 2 tablespoons fresh parsley, chopped
THICKENING AGENT (if needed):
- 1 tablespoon corn starch
- 1 tablespoon cold water
- Coat cubed beef in flour. In a large skillet or Dutch oven 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 cold water and corn starch together and stirring corn starch mixture into the stew.
- Garnish with parsley and serve.
Serve with Irish Soda Bread