John Mulligan'S Mulligan Stew

1. 1

   Sprinkle the beef with the salt and pepper and dredge in 1/2 cup of the flour, coating pieces well.

2. 2

   Heat 1 tbsp of the oil in a large cooking pot.

3. 3

   Brown the meat on all sides-- do this in batches-- over medium-high heat; use more oil as needed.

4. 4

   Set meat aside once browned.

5. 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. 6

   Return meat to pot.

7. 7

   Add enough water to cover meat by one inch and bring to a boil; boil for 5 minutes.

8. 8

   Reduce heat and simmer meat for two hours; skim away any foam as necessary.

9. 9

   After two hours, add carrots, turnips, onion slices and potatoes to stew.

10. 10

    Simmer until the vegetables are tender, about 45 minutes; add water if necessary to barely cover the stew.

11. 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. 12

    Whisk or stir into the stew; simmer for an additional 10 minutes.

13. 13

    Add salt and/or pepper to taste, and serve.

14. 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.

* Per serving · 4 servings · Values may vary.