Ingredients with Measurements:
- 1 pound beef stew meat
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup potatoes, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup heavy cream
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, stirring occasionally.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, stirring occasionally.
4. Pour in the beef broth and water, and add the chopped carrots, celery, and potatoes.
5. Add the dried thyme, dried rosemary, and bay leaf to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the vegetables are tender and the beef is cooked through.
7. Remove the bay leaf from the pot.
8. Use an immersion blender to puree the stew until it is smooth and creamy, or transfer the stew to a blender and puree in batches.
9. Stir in the heavy cream and season with salt and pepper to taste.
10. Serve hot, garnished with fresh herbs or croutons if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 22g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or turkey
- Vegetable oil can be substituted with olive oil or butter
- Beef broth can be substituted with chicken or vegetable broth
- Heavy cream can be substituted with half-and-half or milk
Variations:
- Add 1 cup of frozen peas or corn to the stew during the last 10 minutes of cooking
- Use sweet potatoes instead of regular potatoes for a sweeter flavor
- Add 1 cup of cooked barley or quinoa to the stew for added texture and nutrition
Tips and Tricks:
- For a thicker stew, add a slurry of cornstarch and water to the pot and simmer for an additional 10-15 minutes
- To save time, use pre-cut stew meat and pre-chopped vegetables
- Leftover stew can be frozen for up to 3 months
Storage Instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftover stew in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the stew in individual bowls, garnished with fresh herbs or croutons.
Garnishes:
Fresh herbs, croutons, grated cheese, sour cream
Pairings:
Crusty bread, salad, roasted vegetables
Suggested Side Dishes:
Mashed potatoes, roasted root vegetables, steamed green beans
Troubleshooting Advice:
- If the stew is too thin, simmer for an additional 10-15 minutes to reduce the liquid
- If the stew is too thick, add more broth or water to thin it out
Food Safety Advice:
- Make sure the beef is cooked to an internal temperature of 145°F
- Store leftover stew in the refrigerator within 2 hours of cooking
- Reheat leftover stew to an internal temperature of 165°F before serving
Food History:
Mulligan stew is a traditional Irish-American dish that originated in the early 1900s. It was typically made by combining whatever ingredients were on hand, such as meat, potatoes, and vegetables, in a large pot and simmering until tender. The name "Mulligan" is thought to come from the Irish word "maolagain," which means "a dish made from odds and ends."
Flavor Profiles:
Creamy, savory, hearty
Serving Suggestions:
Serve the stew as a main course for lunch or dinner.
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Taste: Savory, Rich, Creamy, Herbal, Comforting