Ingredients with Measurements:
- 2 lbs beef stew meat, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1/4 cup water
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, brown the beef stew meat over medium-high heat. Transfer the meat to the slow cooker.
2. In the same skillet, sauté the onion and garlic until the onion is translucent. Add the carrots and potatoes and sauté for another 5 minutes. Transfer the vegetables to the slow cooker.
3. Add the diced tomatoes, tomato sauce, beef broth, thyme, rosemary, paprika, salt, and black pepper to the slow cooker. Stir to combine.
4. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
5. In a small bowl, whisk together the flour and water until smooth. Stir the flour mixture into the stew and cook for an additional 30 minutes on high, or until the stew has thickened.
- Time:
Preparation time: 20 minutes
- Cooking time: 8 hours on low or 4 hours on high
Temperature:
- Slow cooker on low or high heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 386
- Fat: 12g
- Carbohydrates: 38g
- Protein: 33g
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or pork.
- Dried thyme and rosemary can be substituted with fresh herbs.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
Variations:
- Add chopped celery or bell peppers for additional flavor and texture.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a can of drained and rinsed kidney beans for extra protein.
Tips and tricks:
- Browning the beef before adding it to the slow cooker adds extra flavor to the stew.
- If the stew is too thin, mix more flour and water together and add it to the slow cooker until the desired thickness is achieved.
- 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 the stew in a microwave-safe dish or on the stove over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Top the stew with chopped fresh parsley or grated Parmesan cheese.
Pairings:
- Serve the stew with a side salad or steamed vegetables.
Suggested side dishes:
- Garlic bread
- Roasted Brussels sprouts
- Green beans
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Mulligan stew is a traditional Irish-American dish that originated in the late 19th and early 20th centuries. It was often made by hobos and drifters who would gather ingredients from various sources and cook them together in a communal pot.
Flavor profiles:
- Hearty, savory, and comforting.
Serving suggestions:
- Serve the stew with a glass of red wine or a cold beer.
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