Mulligan Stew Recipe
Ingredients
| 2 pounds boneless lamb shoulder or beef chuck, trimmed and cut into 1 -inch cubes | ||
| All purpose flour | 3 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Yellow onion | 1 Large | |
| Garlic | 3 Clove (5gm), minced | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| Whole tomatoes | 1 Can (10oz), drained | |
| Dried thyme leaves | 1 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 2 1/2 pounds medium-size all-purpose potatoes, peeled and quartered | ||
| 6 large carrots, peeled and cut into 2-inch chunks | ||
| 4 medium-size white turnips, peeled and quartered | ||
| Frozen peas | 2 Cup (16 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.
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.
Chef
