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  Home » Beef » Mulligan Stew
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Mulligan Stew
  Category: Beef
  Author: TonyT
  Date Posted: 1/7/2001
  Hits: 1,600
  Rating:  (2.9) votes 141
  Rate this recipe
Ingredients
3/4 lb (.3 kg). lean stewing beef
3/4 lb (.3 kg) pork shoulder, cubed
3-1/2 qts. water or stock
3-1/2 lbs (1.6 kg) chicken cut into pieces
2-1/2 cups (600 ml) skinned ripe tomatoes
1 cup (225 ml) fresh lima beans
1/2 diced hot red pepper
2 green peppers, diced
3/4 cup (175 ml) diced onions
1 cup (225 ml) diced carrots
1/2 cup (125 ml) diced celery
2 cups (475 ml) diced potatoes
1 cup (225 ml) diced okra
1 bay leaf
1 tbsp (15 ml) worcestershire sauce
2 cups (475 ml) corn kernels
Instructions
Place beef,pork,and stock in heavy kettle with a lid.
Bring to a boil;reduce the heat and simmer for 1 1/2 hours.
Add the chicken and bring to a boil again.Reduce the heat and simmer for 1 hour until meat falls off the bone.
Cool the mixture enough so that the bones van be removed.
Return the meats to the pot and bring to a boil again.
Add tomatoes, lima beans, hot pepper,green peppers,onions, carrots, celery, potatoes, okra, bay leaf, and worcestreshire.
Stir freuently as it thickens.
Simmer for 45 minutes over very low heat for 45 minutes or more.
Add the corn and simmer for 15 minutes or until all vegetables are soft.
Season to taste with salt and pepper.
Garnish with chopped fresh parsley and serve with corn bread or muffins.
Comments
This is a very famous dish throughout Kentucky. It has a history which traces itself back to the Gypsies in europe and is known in Spain as Olla Podrida and in Ireland as Mulligan Stew. Enjoy!!
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