John Mulligan's Mulligan Stew

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 4 lbs stewing beef, cut in 1 1/2 inch cubes
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 3/4 cup all-purpose flour, divided
• 2 tablespoons canola oil or 2 tablespoons any vegetable oil (you may need more)
• 3 large carrots, scraped and cubed
• 1 cup cubed turnip (peeled)
• 1 small onion, peeled and sliced into thin rings
• 4 large potatoes, preferably baking potatoes (peeled and cut into 1/2 inch slices)

Recipe

• 1 sprinkle the beef with the salt and pepper and dredge in 1/2 cup of the flour, coating pieces well.
• 2 heat 1 tbsp of the oil in a large cooking pot.
• 3 brown the meat on all sides-- do this in batches-- over medium-high heat; use more oil as needed.
• 4 set meat aside once browned.
• 5 pour 1/2 cup water into the pot and scrape bottom and sides with a wooden spoon to dislodge all the brown bits.
• 6 return meat to pot.
• 7 add enough water to cover meat by one inch and bring to a boil; boil for 5 minutes.
• 8 reduce heat and simmer meat for two hours; skim away any foam as necessary.
• 9 after two hours, add carrots, turnips, onion slices and potatoes to stew.
• 10 simmer until the vegetables are tender, about 45 minutes; add water if necessary to barely cover the stew.
• 11 in a bowl or measuring cup, combine the remaining 1/4 cup flour with 1/2 cup of the cooking liquid and whisk to a smooth paste.
• 12 whisk or stir into the stew; simmer for an additional 10 minutes.
• 13 add salt and/or pepper to taste, and serve.
• 14 note: the recipe doesn't call for any herbs or spices, but i would add some fresh herbs along with the vegetables; i would suggest fresh thyme and fresh parsley.