t just isn't true Mulligan Stew and the perfection of the
o low, cover, and simmer stew until vegetables are done roasting
Melt shortening in soup kettle or Dutch oven.
Add the beef and cook slowly until brown.
Add remaining ingredients and stew until vegetables and rice are cooked.
Brown stew beef in Dutch oven.
Add salt, tomato soup and water.
Cover tightly and cook slowly for 1 1/2 hours.
Add carrots, potatoes and onion and cook another 30 minutes.
If too thick, add some water.
May also be cooked in a crock-pot by adding all ingredients and cook on slow for 8 hours.
amb meat back into the stew; mix in the fire-roasted
tout; simmer, stirring until the stew thickens a bit. Add the
Melt 1 tablespoon of shortening; brown stew meat.
Add salt, tomato soup and water.
Cook until tender.
Add carrots, potatoes and onions.
Cook until all vegetables are tender.
old water. Stir into the stew, and simmer until thickened. Sprinkle
br>Enjoy with a nice Irish soda bread or old fashioned
efore serving.
To prepare Irish Cream Sauce:
In a
roth and add to the stew. When the last batch of
Place stew meat in a large bowl
Coat beef with flour.
Heat oil in Dutch oven.
Brown beef and onions, slowly turning often to brown evenly.
Add wine, water, bouillon cubes and all seasonings.
Cover; simmer 2 1/2 hours or until tender.
During last half hour, add frozen stewed vegetables.
Bring stew to a boil; reduce heat.
Simmer slowly until vegetables and meat are tender.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
onion slices and potatoes to stew.
Simmer until the vegetables
ever* boneless.
A stew is, by Irish tastes and sensibilities (and
For the stew: cut the meat into small
otatoes, carrots and turnips to stew during the last 20 minutes
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
The key to this recipe is to put the ingredients through a food grinder.
Then cook until tender, stirring frequently to keep from sticking.
Add salt and pepper to taste.