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Mulligan Stew

Western.Chefs's picture
Ingredients
  Boneless lamb shoulder/Beef chuck 2 Pound, trimmed and cut into 1 inch cubes
  All purpose flour 3 Tablespoon
  Olive oil 2 Tablespoon
  Yellow onion 1 Large, chopped to make 1 1/2 cups
  Garlic 3 Clove (15 gm), minced
  Cold water 1 1⁄2 Cup (24 tbs)
  Canned low sodium tomatoes 28 Ounce, drained and chopped (1 Can, Whole)
  Dried thyme leaves 1 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  All purpose potatoes 2 1⁄2 Pound, peeled and quartered (Medium Size)
  Carrots 6 Large, peeled and cut into 2 inch chunks
  White turnips 4 Medium, peeled and quartered
  Frozen peas 2 Cup (32 tbs)
Directions

1. Preheat the oven to 350°F Coat the lamb with the flour. In a 6-quart Dutch oven, heat the oil over moderate heat. Add the lamb and saute for 5 minutes, then transfer to a bowl.
2. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the water, tomatoes, bay leaf, thyme, salt, pepper, and lamb. Bring to a boil, cover, and transfer to the oven.
3. Bake for 40 minutes; stir in the potatoes, carrots, and turnips. Bake 1 hour longer or until tender, skimming the surface often. Stir in the peas and bake 5 minutes more. Discard the bay leaf. Serve with slices of Country Loaf.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Cook Time: 
65 Minutes
Servings: 
8

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