"No one realizes how beautiful it is to travel until he comes home and rests his head on his old, familiar pillow." ~Lin Yutang

Monday, December 12, 2011

friday food post : muligan stew

here's a great beef stew recipe that's totally different than all the others.  the noticable difference is tomatoes... but the taste is the big one.  it's a family recipe.  it's the beef stew i grew up knowing...  we did a lot of things different!  try it out, let me know what you think!
no ingredients, just directions... 'cause that's the way we do things... (different, remember?!)

put 1/3 c. crisco in a big soup pot and brown the stew meat in it.  --as most stews go, the more meat the better.  after the beef (or venison) is browned, cover it with COLD water.  chop up and add veggies (1 qt. stewed tomatoes --tomato soup will suffice--,  celery, onion, green bell peppers, carrots, potatoes, garlic, etc) plus 1 T. salt and 1/2 c. barley (opt.) and heat on high.  boil real well (2-3 hours).  add 1/2 c. rice and set to low for another hour but don't stir (it'll bring all the rice to the bottom and then it'll stick or burn). 
that's it. 

so if you want it in easy-read format:
1/3 c. crisco
2 lb. stew meat
COLD water
2-3 cans stewed tomatoes (tomato soup will suffice)
1-2 c. chopped celery
2-3 cloves garlic (minced or chopped)
1 chopped onion
1-2 chopped green bell peppers
1-2 c. chopped carrots
4 c. chopped potatoes
1/2 c. barley
1 T. salt
1/2 c. rice
(now, use the directions given above)

how's that?!  let me know...

Try to remember, "I can do all things through Christ who strengthens me."


Amy @ Kitcen and Kids said...

That sounds yummy! I am going to have to try it. Thanks for letting me know. Have a Merry Christmas.

Nicnic said...

yeah, Mulligans stew is the best. :) In my recipe from Granny she wrote to use butter instead of crisco, so that is an acceptable substitute :)

MamaT said...

that's great to know. i got the recipe from my mom and then when i wasn't able to get ahold of her once when making it, i called granny and got the info on the "COLD" water and the tomato soup substitution.
they both make it equally as well...
i usually don't put barley in mine. (mostly because i don't keep it on hand.)

Nicnic said...

oh goodness, yeah, I always make mine with tomato soup too. I think Granny's recipe calls for both butter and canned soup originally. We usually just make it with barley and no rice, since the barley can be stirred while it's cooking and the rice is more temperamental.

troybee said...

Mulligan stew with barley. Yum.

MamaT said...

i just realized i misspelled my post title. muligan. hahaha.