Ingredients with Measurements:
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (8 oz.) tomato sauce
- 1 cup water
- 2 tbsp. Worcestershire sauce
- 1 tbsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 2 cups potatoes, peeled and cubed
- 2 cups carrots, peeled and sliced
- 1 cup frozen corn
- 1 cup frozen peas
Special equipment needed:
- Large pot or Dutch oven
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, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
4. Pour in the beef broth, diced tomatoes, tomato sauce, water, Worcestershire sauce, paprika, thyme, basil, salt, black pepper, and cayenne pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 1 hour.
6. Add the cubed potatoes and sliced carrots to the pot and continue to simmer for another 30 minutes, or until the vegetables are tender.
7. Add the frozen corn and peas to the pot and cook for an additional 5-10 minutes, or until heated through.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 35 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Sodium: 900mg
Fiber: 6g
Sugar: 8g
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or pork.
- Vegetable oil can be substituted with olive oil or canola oil.
- Frozen corn and peas can be substituted with any other frozen vegetables.
Variations:
- For a vegetarian version, omit the beef stew meat and use vegetable broth instead of beef broth.
- For a less spicy version, reduce or omit the cayenne pepper.
Tips and tricks:
- To save time, use pre-cut stew meat from the grocery store.
- For a thicker stew, mix 1 tbsp. cornstarch with 1 tbsp. cold water and add to the pot during the last 10 minutes of cooking.
- Leftovers 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 stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme or parsley on top.
Garnishes:
Garnish with a dollop of sour cream or shredded cheddar cheese.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp. cornstarch with 1 tbsp. cold water and add to the pot during the last 10 minutes of cooking.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the beef stew meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Mulligan stew is a traditional American dish that originated in the late 1800s. It was often made by hobos and drifters who would gather whatever ingredients they could find and cook them in a large pot over an open fire.
Flavor profiles:
This spicy mulligan stew is savory and hearty with a kick of heat from the cayenne pepper.
Serving suggestions:
Serve this spicy mulligan stew as a main course for a cozy family dinner or as a hearty meal for a group of friends.
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