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1480
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dbpedia
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3
| 83
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https://archive.org/details/iuma-mulligan_stew
|
en
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IUMA: Mulligan Stew : Free Download, Borrow, and Streaming : Internet Archive
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A new york city / Long island based Rock-n-Roll Band . Mulligan Stew has a sound that will blow you away !! These considerably young upstarts have instilled...
|
en
|
Internet Archive
|
https://archive.org/details/iuma-mulligan_stew
|
A new york city / Long island based Rock-n-Roll Band . Mulligan Stew has a sound that will blow you away !!
These considerably young upstarts have instilled in themselves a wide range of musical influences .They bring years of fine tuned experience to the stage . Mulligan Stew has succcesfully captured Rock and Rolls past & present and forged a clear path to the future .This band is by far one of the greatest acts out there right now . Serving up a sound that is so unique,yet universal .Their songs are a high impact,emotional roller coaster ride through the wonderful land of straight up in your face Rock-n-Roll ! Their show will leave you breathless and confirm once and for all that Rock and Roll music is alive and kickin with a brand new twist and a brand new name .......... ~MULLIGAN STEW~
~THE MULLIGAN STEW STORY~
In their fifth year of entertaining thousands of fans with their unique, emotionally-charged rock sound, Mulligan Stew is poised to explode upon the national music scene. Mulligan Stew was founded in 1995 by John McCarthy, a singer, songwriter, guitarist and keyboard player from the New York City area.
John had been playing with several local bands for over ten years before coming up with the idea for Mulligan Stew. Although his previous bands each had promise and had received a certain level of success, they all lacked that special something that makes a good band a great band. John also felt that with a few exceptions, many new rock bands lacked that special something as well. They seemed to be programmed to create music that fit into a certain common mold and lacked the uniqueness that comes when human emotion and experience find their way into the music. John is a big fan and a well-rehearsed student of many different musical genres, including jazz, country, classical, pop, rock, big band and the list goes on. His idea for the new band was to allow all of these different musical influences to take over when writing his music, creating a blend of styles within a rock sound. He not only allowed the different musical influences into his music, but he also put his feelings and emotions into the songs. This created songs with heartfelt lyrics and a stirring, soulful sound. He dubbed his new method of writing a "stew".
John began writing a few songs in this style. Everyone who heard his new songs agreed that they were fabulous. John knew he was onto something. He now needed to put the rest of the pieces together and form a band. One of his favorite rhythm sections and long-time friends had just become available, Frank Held on the bass and Kenny Fasano on the drums. They needed another guitar player, and Paul Castellano, also an old friend, came on board and completed the picture. They immediately began working together on John's new songs. Although their musical styles were quite similar, each bandmember had their own unique quality that created a good musical tension within the band. The blending of the different bandmembers' ideas and styles also, coincidentally, had a stewish quality to it, leaving no alternative but to name the band Mulligan Stew.
Once satisfied with their new songs, the band recorded their material, and soon after their first three-song demo debuted. They couldn't make enough of them. The CD's went out to their fans, friends and members of the music industry. The CD's three songs, "You'll Be There", "Back Off" and "Lonely Affair" began to get airplay from various college and major radio stations and quickly became a favorite of WBAB in Long Island. The band began to receive offers from several independent labels but decided that they were better off waiting for a more established label to come along. They believe that they have something special and did not want to sell Mulligan Stew short. The professional representation and marketing that comes with a larger label is the last ingredient that Mulligan Stew needs in order to move onto the next level of success.
The band keeps getting bigger and better every day, and their fan base has grown along with them to extreme levels. Mulligan Stew has gone from weeknights at lesser-known venues to becoming a big draw on weekends at several popular New York City and Long Island clubs. Their new CD has become wildly successful and has quickly surpassed their previous CD in both demand and accolades.
For John, Paul, Frank and Kenny everything seems to be perfect this time around. Not only are they all close friends, but they also work well together, and their music is getting better and better. They share a bond established from years of traveling together down music land's road of tough breaks and letdowns. Mulligan Stew's songs are filled with soul-stirring electricity and deep emotion. The heartfelt rhythms, magnificent melodies and poignant lyrics all have those powerful hooks that will capture you and have you humming and playing their music on your stereo and in your head over and over again.
|
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1480
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dbpedia
|
3
| 95
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https://www.amazon.com/Mulligan-Stew-Mulligans-Book-1/dp/1794258558
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en
|
Amazon.com
|
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Enter the characters you see below
Sorry, we just need to make sure you're not a robot. For best results, please make sure your browser is accepting cookies.
|
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1480
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dbpedia
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0
| 4
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https://www.billyparisi.com/mulligan-stew-recipe/
|
en
|
Mulligan Stew Recipe
|
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[
"Chef Billy Parisi",
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] |
2020-03-27T11:00:27+00:00
|
Mulligan stew is a free-for-all and easy to make delicious hearty soup crammed with meat and vegetables in a tasty beef broth.
|
en
|
/favicon.ico?v=2022
|
Chef Billy Parisi
|
https://www.billyparisi.com/mulligan-stew-recipe/
|
Mulligan stew is a free-for-all and easy to make delicious hearty soup crammed with meat and vegetables in a tasty beef broth.
We are big-time stew and soup eaters in our house and we are often making this recipe in addition to Chicken and Wild Rice and Wedding Soup.
Mulligan Stew
This Great Depression staple was also known as “Hobo Stew.” Mulligan, being a common Irish surname, completes the recipe stew title because it’s an adaptation to a classic Irish Beef Stew.
During the depression, this catch-all meal was assembled by whatever anyone could scrounge up. Each person would be responsible for gathering an ingredient and adding it to the stew and would be shared amongst those people.
It was said that they would add the ingredients to a large coffee tin and heat it over a fire to cook it. A humble way of being able to eat, but necessary for feeding oneself.
What Kind of Meat to Use
The classic meat used in a mulligan stew would be simply beef stew meat. Some other cuts of meat that can absolutely be used in this recipe are:
Ground Beef
Top Round
Sirloin
Bottom Round
Flank Steak
Skirt Steak
The whole purpose of this recipe is to use what you have to make it work. Every time Mulligan stew was made during the depression it altered based on what was available and what people could afford.
My suggestion to you would be to see what cuts of meat you have in your refrigerator or freezer or find out what’s on sale at your local grocery store.
What Are the Ingredients
Mulligan stew ingredients varied, but here are some of the original items that were said to be in it.
Beef Stew Meat
Carrots
Onions
Potatoes
Tomatoes
Navy Beans
Water
Salt
The recipe over time adapted to which foods were available and if people could afford them. Some of those additional ingredients include:
Celery
Peas
Corn
Lima Beans
Garlic
Green Beans
Please remember to use what you have and season it well at the end with salt and pepper. You may also take this recipe one step further by adding in some dry herbs such as oregano, thyme, rosemary, and parsley when you add in the beef stock.
Mulligan Stew With Chicken
In some of this recipe’s earliest days, there was a note in it that stated, “whoever can steal a chicken for this stew, all the better.” You can either make Mulligan stew with chicken being the main source of meat, or you can add it in with the beef. I doubled up on the protein and added chicken to my recipe and wow is it amazing.
Make-Ahead and Storage
Make-Ahead: Soup and stew will always taste better over time so make this soup up to 1 day ahead of serving it.
How to Reheat: Place your desired amount in a saucepot and heat over low heat until hot. Likewise, you can also place your desired amount into a microwave-safe bowl and heat until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw it for 1 day in the refrigerator before reheating.
More Hearty Soup Recipes
Split Pea
Zuppa Toscana
Pasta E Fagioli
Chicken Dumpling Soup
Matzo Ball
|
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1480
|
dbpedia
|
2
| 6
|
https://www.generationalfare.com/recipes/mulligan-stew
|
en
|
Create a Cookbook
|
https://www.generationalfare.com/static/favicon.ico
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https://www.generationalfare.com/static/favicon.ico
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It's easier than ever to tell beatiful food stories.
|
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1480
|
dbpedia
|
0
| 49
|
https://www.tvguide.com/movies/mulligans-stew/cast/2030284079/
|
en
|
Mulligan's Stew - Full Cast & Crew
|
[] |
[] |
[] |
[
""
] | null |
[] | null |
Learn more about the full cast of Mulligan's Stew with news, photos, videos and more at TV Guide
|
en
|
/favicon.ico
|
TVGuide.com
|
https://www.tvguide.com/movies/mulligans-stew/cast/2030284079/
|
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1480
|
dbpedia
|
1
| 6
|
https://butteryourbiscuit.com/hobo-stew-mulligan-stew/
|
en
|
Easy Mulligan Stew
|
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[
"Wendie",
"www.facebook.com"
] |
2023-08-16T02:15:57+00:00
|
Hobo stew is a thick and hearty one-pot meal with lots of bold flavors. Loaded with ground beef and vegetables, super budget-friendly and perfect for a crowd!
|
en
|
Butter Your Biscuit
|
https://butteryourbiscuit.com/hobo-stew-mulligan-stew/
|
Reader Interactions
Comments
|
|||||
1480
|
dbpedia
|
2
| 50
|
https://railfanning.org/2018/08/what-is-mulligan-stew/
|
en
|
What is Mulligan Stew? – Railfanning.org
|
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[] | null |
en
|
https://railfanning.org/2018/08/what-is-mulligan-stew/
|
According to legend, Mulligan stew is a dish hobos prepared in their camps during the early 20th century.
Merriam-Webster dictionary defines Mulligan stew as “a stew made from whatever ingredients are available” and its first-known use dates to 1894. The stew was traditionally creating using ingredients hobos begged, borrowed or stole and shared among their group.
“A hobo stew, or Mulligan, has great staying qualities,” the Sept. 30, 1899, edition of the Evening Star in Washington, D.C., newspaper noted. “An Irish stew is a Mulligan. But a Mulligan is not, necessarily, simply an Irish stew. Anything goes in a hobo Milligan, even if it is paid for. It is generally cooked in a five-gallon coal oil can and eaten from tomato tins.”
Because of its history, there is no formal recipe for Mulligan Stew.
“You put in everything in mulligan stew but your socks,” The Associated Press in 1980 quoted hobo king Gordon “Bud” Filer as saying. “And those you keep to strain your coffee. You put in anything at all — potatoes, onions, maybe chicken or meat if a butcher gave you some. You didn’t buy any of the ingredients. You got them from gardens or farms, or worked for people who would give them to you.”
|
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1480
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dbpedia
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2
| 46
|
https://recipes.fandom.com/wiki/Mulligan_Stew_with_Rice
|
en
|
Mulligan Stew with Rice
|
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"Contributors to Recipes Wiki"
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Makes 6 servings 1½ pounds beef cube steaks, cut into 1-inch squares 1 cup chopped onion 1½ tablespoons vegetable oil 3 stalks of celery, cut into 1-inch pieces 1 teaspoon salt ½ teaspoon seasoned pepper 1 cup beef broth 1 x 14½- to 16-ounce can peeled whole tomatoes, drained and chopped 1 x...
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en
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https://static.wikia.nocookie.net/recipes/images/4/4a/Site-favicon.ico/revision/latest?cb=20210614040617
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Recipes Wiki
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https://recipes.fandom.com/wiki/Mulligan_Stew_with_Rice
| |||
1480
|
dbpedia
|
1
| 13
|
https://www.tasteofhome.com/recipes/mulligan-stew/
|
en
|
Mulligan Stew
|
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[
"mulligan stew"
] | null |
[
"Kathy Adams"
] |
2018-01-01T00:00:00
|
This mulligan stew recipe is loaded with vegetables and beef for a hearty meal that cooks in one pot. It's an excellent dish to make when you have veggies that need to be used up, and it's infinitely customizable, so feel free to add your own spin.
|
en
|
Taste of Home
|
https://www.tasteofhome.com/recipes/mulligan-stew/
|
Some days just call for a nice, hearty meal. This one-pot mulligan stew recipe packs loads of vegetables and beef into a dish that’s so delish, you’ll want to make it again and again. Even better, it’s one of those recipes that’s designed for customization, so it’s perfect for using up all the fresh and frozen veggies you come across while cleaning out your fridge and freezer.
Ingredients for Mulligan Stew
All-purpose flour: The flour serves as a coating that browns on the beef, and it also helps thicken the gravy in the stew.
Beef stew meat: Stew meat is often a tougher cut of meat, such as round, sirloin, brisket or chuck. The best stew meats have fat or marbling for added flavor.
Canned beef broth: The broth serves as the base liquid in the stew. It also adds major umami.
Bay leaves: Bay leaves add subtle layers of flavor and aroma; they’re a little piney and a little spicy. The leaves also contain enzymes that help break down the beef’s proteins. (Just remember to remove them before serving!)
Spices: The garlic salt, oregano, basil and dill in this dish flavor the stew for added deliciousness.
Carrots: Carrots add color and nutrients such as vitamins A and C, as well as potassium and a little calcium and iron.
Potatoes: Potatoes make mulligan stew (or any stew) heartier, like a full meat-and-potatoes dish in just about every bite.
Celery: Celery adds color and texture to the stew.
Onion: The onion adds a little flavor to the gravy and the stew as a whole.
Frozen corn, green beans, lima beans and peas: These frozen veggies are a convenient way to pack more nutrition into the stew, no additional prep needed.
Cornstarch: Cornstarch thickens the stew’s liquid, making it better able to stick to the meat and veggies in every spoonful.
Fresh parsley: Parsley adds a pop of color as a light garnish for the finished stew.
Directions
Step 1: Cook the meat
In a bowl, combine the flour and pepper, then toss that mix with the beef cubes. In a Dutch oven, brown the beef in oil. Add the broth, water, bay leaves, garlic salt, oregano, basil and dill, and bring the liquid to a boil. Reduce the heat, then cover the pan and simmer until the meat is tender, about two hours.
Step 2: Add the vegetables
Add the carrots, potatoes, celery and onion, then cover and simmer for an additional 40 minutes. Add the corn, beans and peas, then cover and simmer 15 minutes longer or until the vegetables are tender.
Step 3: Thicken with cornstarch
In a small bowl, combine the cornstarch and cold water, and mix until smooth. Add the cornstarch mixture to the stew. Bring the stew to a boil, then let it boil for two minutes, while stirring. Before serving, remove the bay leaves and sprinkle the parsley on top.
Mulligan Stew Variations
Top it with homemade dumplings: Follow the dumpling portion of this shamrock stew recipe, and spoon the dumpling mixture atop the mulligan stew in the last 12 minutes of cooking time. Place the lid back on the Dutch oven and leave it there for 12 to 14 minutes; during this time, the dumplings will cook. Voilà, extra hearty goodness!
Add stout beer: A stout Irish beer adds flavor and color to the broth for a unique stew. Replace 1/2 cup or so of the beef broth with the same amount of beer.
Throw in some mushrooms: Sliced mushrooms taste incredibly good with beef and in the savory mulligan stew gravy.
Try it with tomato paste: A tablespoon or two of tomato paste adds depth to the flavors in this hearty stew.
How to Store Mulligan Stew
When the stew cools, store it, tightly covered, in the refrigerator, where it will last for three to four days. Transferring it to smaller food-storage containers may make space-saving in the fridge a bit more manageable.
Can you freeze mulligan stew?
While the stew does freeze well, the potatoes become a bit starchy and grainy over time. If you know you’re planning to freeze some even when you concoct this dish, cook the stew without potatoes and freeze the no-potato version (or simply cook the dish as usual and just remove the potatoes before freezing). Mulligan stew keeps for about three months when stored in airtight containers in the freezer.
How do you reheat mulligan stew?
For the best results, reheat mulligan stew in a saucepan on the stove; microwaves don’t always heat stew ingredients evenly. Thaw frozen stew in the refrigerator the night before you plan to reheat it, then reheat the stew in a saucepan.
Mulligan Stew Tips
Why is it called mulligan stew?
Mulligan stew, a staple of the Great Depression era, is a version of an Irish beef stew in which whatever vegetables are handy or common are thrown into the pot. Mulligan, a common Irish surname, made its way into the stew’s name to mean a catch-all, use-what-you-have stew dish virtually anyone can make. During the same era, the meal was sometimes called hobo stew, as it was served in migratory camps.
What can I serve with mulligan stew?
Mulligan stew is delicious with homemade Irish brown bread—serve it with butter, or whip up some quick biscuits that have just two ingredients! If you prefer something to go with stew and bread, a simple side salad rounds things out, providing crunch in the form of some lettuce and whatever raw vegetable add-ins you choose.
How can I reduce the sodium?
Beef broth (and many packaged broths or soups) can contain large amounts of sodium. Choose a low-sodium beef broth instead, and replace the garlic salt in this recipe with garlic powder.
|
|||||
1480
|
dbpedia
|
2
| 11
|
https://keytomylime.com/mulligan-stew/
|
en
|
Our Amazing Family Recipe (VIDEO)
|
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[
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] | null |
[
"Alexa Blay"
] |
2021-01-07T16:22:32+00:00
|
Mulligan Stew made with beef and lots of vegetables is the savory soup of your dreams. It’s easy to make, tender, and absolutely delicious.
|
en
|
https://keytomylime.com/wp-content/uploads/2019/08/lime_3c6_icon.ico
|
Key To My Lime
|
https://keytomylime.com/mulligan-stew/
|
Mulligan Stew made with beef and lots of vegetables is the savory soup of your dreams. It’s easy to make, tender, and absolutely delicious.
This post is sponsored by Klarbrunn.
Mulligan Stew
If you’re looking for a soul-satisfying recipe that’s perfect to enjoy on a cold night, this is the soup you’ve been searching for.
This amazing and simple stew is comfort food at its best. A warm bowl of this, followed by an evening curled up with a great book in a comfy chair by a wood stove is my idea of perfection.
I’ve partnered up with Klarbrunn to bring you this delicious stew recipe. I’m always sipping on a can of their flavored sparkling water while I cook, and Citrus Blend is my favorite flavor to sip on while I make this recipe. You can find out where to buy Klarbrunn here.
Mulligan Stew Origin
Mulligan’s beef stew, also known as community stew, is said to have originated during the Great Depression in homeless camps. It’s essentially a combination of meat, potatoes, and vegetables, in any and all combinations.
That means there’s a ton of variety in recipes from family to family. This is our family recipe, and while I love adding in other vegetables from time to time, this recipe is tried and true and I always come back to it.
Mulligan Stew vs. Beef Stew
Since Mulligan Stew originated as a Depression era food, it tends to have a much higher ratio of vegetables to meat than beef stew does. While a traditional beef stew will normally have about a 3:1 ratio of meat to potatoes, Mulligan Stew actually has more potatoes and vegetables than it has beef.
What Kind of Potatoes Should You Use?
This depends on how long you plan to cook the potatoes. I add the potatoes when the stew’s a little over halfway finished, so peeled and cubed russet potatoes work really well for me. If you’re planning to start the stew with the potatoes already in it and cook them for the full amount of time, I’d recommend using Yukon Gold potatoes.
Slow Cooker or Crock Pot Stew
You can definitely make this in the slow cooker! Just saute the beef and vegetables as directed in the instructions, then cook the beef and liquids on low for 3 hours, then add the vegetables and potatoes and cook on low for an additional 5 hours (a total of 8 hours).
You could add everything in at the start and cook the whole stew on low for 8 hours, but I think the vegetables and potatoes would be a little too soft (at least for my taste).
Instant Pot Stew
This is a great soup to make in the Instant Pot! Start by following the sauteing instructions, then cook the browned beef and liquid ingredients on Manual for 25 minutes, followed by a natural release for 10 minutes. Add in the potatoes and sauteed vegetables, and cook on Manual for 10 minutes, followed by a quick release.
Can You Freeze This Soup?
If you’re planning to use this soup as a freezer meal, I’d recommend freezing it without the potatoes. The rest of the stew will freeze well, but potatoes in soup can end up with a grainy texture after they thaw.
Optional Ingredient Additions
Here’s the beautiful thing about Mulligan’s Stew. It’s seriously SO adaptable. It’s meant to use whatever you have on hand, so if you have any vegetables you’d like to add, definitely include them.
Some of my favorite additions are:
Frozen Mixed Vegetables
Corn
Green Beans
Pearl Onions
Chicken
Sliced Mushrooms
Cabbage
Fresh Herbs
This last one isn’t an addition, but an adaptation. If you happen to have leftover roast, that would make this a super fast and easy stew to throw together! Just skip the first 30 minutes of simmering time, and replace the stew meat with the leftover roast. You could even use ground beef in place of the stew beef if that’s what you have on hand.
How to Make this Gluten Free
The only ingredients you need to watch in this recipe are the Worcestershire sauce and the bouillon. The brand of Worcestershire sauce that I use is gluten free, but not all of them are. You’ll need to use gluten free brands for this recipe to be gluten free. Other than those, the rest of the ingredients are gluten free.
How to Make This Keto
To make this keto, you’ll need to halve the amounts of carrots and celery, replace the potatoes with quartered radish, and thicken the soup with xantham gum instead of cornstarch.
Beef Recipes
If you’re looking for more delicious beef recipes, be sure to check out some of our reader favorites!
Cajun Butter Steak Bites
Instant Pot Frozen Roast
Chili Lime Steak Fajitas
Mojo Marinade
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
|
||||
1480
|
dbpedia
|
2
| 85
|
https://www.thetaste.ie/seafood-mulligan-recipe-chef-cyrille-durand/
|
en
|
French Seafood Stew Recipe
|
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2017-06-02T04:30:17+00:00
|
This seafood stew recipe from Chef Cyrille Durand won The Moreau Chablis fish dish award in 2005, so is definitely a must try for seafood lovers.
|
en
|
TheTaste.ie
|
https://www.thetaste.ie/seafood-mulligan-recipe-chef-cyrille-durand/
|
This is an old fashioned Irish bake seafood and shellfish dish with a French twist. This seafood stew recipe is perfect to showcase the best seafood the Irish coast has to offer. Also, it is a great option for entertaining friends at home and dinner parties as most of the preparation can be done in advance giving you more time to enjoy a glass of wine – a nice cold Muscadet should do the trick!
This recipe from Chef Cyrille Durand won The Moreau Chablis fish dish award in 2005, so is definitely a must try for seafood lovers.
Ingredients:
– 400g new season potatoes
– 2 tomatoes
– 400g of shellfish, cleaned and washed (mussels, razor clams, surfer clams, periwinkles)
– 2 onions, thinly sliced
– 4 x 125g pieces turbot fillet (or monkfish or halibut)
– 4 x 125g seabream fillets (or trout or salmon)
– 125g raw langoustines
– 200ml white wine
– 2 tsp olive oil
– Sea salt and freshly ground black pepper
– 85g cold butter, cut into small pieces
– Green asparagus
– Chopped parsley or dill
Method:
1. Boil the potatoes in their skins for 10 minutes then, when cool enough to handle, peel each potato and cut into slices.
2. Make a nick in the skin of each tomato, plunge into a bowl of boiling water for 12seconds, then remove and, when cool enough to handle, peel, deseed, then chop.
3. Discard any shellfish that are even slightly open or damaged and do not close when tapped against the side of the sink as that means the shellfish is dead.
4. Spread the potatoes, onions in a large ovenproof dish, arrange the fish and shellfish over the top, then add the tomatoes, wine, olive oil and seasoning. Cover and bake for 15 minutes.
5. Peel, shave and blanch your asparagus (2mins in hard boiling salted water then refresh in ice cold water to stop the cooking). Chop your parsley.
6. Remove from the oven and lift out the fish and vegetables on to hot plates or serving dish. Discard any shellfish that have not opened. Pour the cooking liquor into a saucepan and bring to the boil. Add the pieces of butter and whisk vigorously to emulsify, making a thin sauce. Pour over the fish and place the blanched asparagus and the chopped parsley nicely on the plate.
7. Enjoy while it’s hot!
Cyrille Durrand, head chef at The Bacchus Room Killarney, hails from Paris. His culinary skills combine Irish and French cuisine to a very high standard. Cyrille has for 3 years taken part in Good France, a global event with each restaurant putting on a special menu. After the huge success of the first year, Cyrille was invited to the French Embassy in Dublin where he met and dined with the French Ambassador.
|
|||||
1480
|
dbpedia
|
3
| 26
|
https://us.humankinetics.com/blogs/excerpt/who-is-mulligan-the-patron-saint-of-forgiveness
|
en
|
Who is Mulligan, The Patron Saint of Forgiveness?
|
http://us.humankinetics.com/cdn/shop/articles/e34b28a9610cbc00f27e45d435970b7c_7bd43ef3-efe8-44c1-9c1c-ddb4bf8a2938.jpg?crop=center&height=1200&v=1712660761&width=1200
|
http://us.humankinetics.com/cdn/shop/articles/e34b28a9610cbc00f27e45d435970b7c_7bd43ef3-efe8-44c1-9c1c-ddb4bf8a2938.jpg?crop=center&height=1200&v=1712660761&width=1200
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Quick, give me the most familiar name in golf. Hogan? Woods? Nicklaus? Palmer? May I suggest Mulligan?
|
en
|
//us.humankinetics.com/cdn/shop/files/favicon.png?crop=center&height=48&v=1695310794&width=48
|
Human Kinetics
|
https://us.humankinetics.com/blogs/excerpt/who-is-mulligan-the-patron-saint-of-forgiveness
|
This is an excerpt from I Golf, Therefore I Am--Nuts! by George Fuller.
Quick, give me the most familiar name in golf. Hogan? Woods? Nicklaus? Palmer?
May I suggest Mulligan? It's a name invoked by most golfers during most games. But who has any clue whatsoever as to the identity of this mysterious patron saint of forgiveness? Well, don't feel alone. Neither does the person walking down the fairway next to you. Nor, for that matter, do most golf historians. Nor, I readily admit, did I.
The glossary of the late Peter Dobereiner's Golf Rules Explained seemed a logical place to start searching for answers. Dobereiner described the Mulligan as the "practice, quite unofficial, of allowing a player a ‘free' second drive when his first shot is unsatisfactory." Period, close quote. Nothing more? I mused.
So I consulted The Historical Dictionary of Golfing Terms: From 1500 to Present by Peter Davies. This book tells us that the origin of the term is "obscure" and quotes a 1960 Rex Lardner passage: "I don't even know if there was a Mulligan. But he gave his name to a wonderful gesture-letting you play a bad first drive over and no penalty."
Legendary golf professional Tommy Armour, less amused than Lardner by the concept of a do-over, was quoted in 1959 as saying, "When I first learned of a Mulligan in American golf I was astonished." Still, nothing on the origin of the term.My real clue that the subject matter would be a deepwater dive came when I queried the late guru of golf writers, Dick Taylor. "Mulligan?" he asked perplexedly. "Obscure. I'll ask around." He did-with no luck. I figured that if Taylor was stumped, I was into the murky stuff of golf.
My dictionary lists only Mulligan stew, an Irish beef concoction that doesn't seem to have much to do with golf (even though beefing on a golf course is an integral part of the game), and Gerry Mulligan, the great jazz musician who also has no connection to golf. Several Web sites proclaim that our patron saint was in fact a certain David Mulligan of Montreal, Canada. From what I gathered, Mr. Mulligan had the task of driving his foursome to St. Lambert Country Club in the 1920s, and since he had to wrestle the steering wheel over rough road, his fellow players allowed him an extra drive on the 1st tee. A fair trade for gas money, I suppose.
More Excerpts From I Golf
|
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1480
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dbpedia
|
1
| 87
|
https://irish-american.org/event/mulligan-stew-in-the-fifth-province-pub/
|
en
|
Mulligan Stew in the Fifth Province Pub
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Mulligan Stew Plays the Fifth Province Pub
Beloved since 1978, Mulligan Stew is a fixture in Chicago's Irish/Celtic Music Scene. They have played many times at the Fifth Province Pub as well as at the Chicago Irish Fest, Gaelic Park Irish Festival, Iowa Irish Fest, and Milwaukee Irish Fest. They play traditional Irish music, Irish drinking
|
en
|
Irish American Heritage Center
|
https://irish-american.org/event/mulligan-stew-in-the-fifth-province-pub/
|
Mulligan Stew Plays the Fifth Province Pub
Beloved since 1978, Mulligan Stew is a fixture in Chicago’s Irish/Celtic Music Scene. They have played many times at the Fifth Province Pub as well as at the Chicago Irish Fest, Gaelic Park Irish Festival, Iowa Irish Fest, and Milwaukee Irish Fest. They play traditional Irish music, Irish drinking songs, folk, rock, bluegrass, and country music. Come see why they are one of the area’s favorite bands!
Doors/Pub – 6PM, Music – 8PM
This is a free show
|
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1480
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dbpedia
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3
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https://www.deepsouthdish.com/2012/11/ground-beef-hobo-stew.html
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en
|
Ground Beef Hobo Stew
|
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[
""
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[
"Deep South Dish"
] | null |
Hobo Stew, made with ground beef, potatoes, carrots, corn, green beans, beef stock, diced tomatoes and V-8.
|
en
|
https://www.deepsouthdish.com/favicon.ico
|
https://www.deepsouthdish.com/2012/11/ground-beef-hobo-stew.html
| ||||||
1480
|
dbpedia
|
3
| 4
|
https://eatmovemake.com/mulligan-stew/
|
en
|
Mulligan Stew Recipe
|
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[
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[
"Liz",
"www.facebook.com"
] |
2021-01-14T20:13:59+00:00
|
This hearty mulligan stew recipe is loaded with tender beef chunks and a variety of colorful veggies. A deliciously satisfying family dinner.
|
en
|
Eat Move Make
|
https://eatmovemake.com/mulligan-stew/
|
As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something we have recommended. Please see our disclosure policy for details. Thank you for being so supportive!
This hearty mulligan stew recipe is loaded with tender beef chunks and a rainbow of veggies and makes a deliciously satisfying dinner. It’s an ideal way to use up those odds and ends in the crisper drawer too.
I usually make this on the stovetop in a few hours, but you can make it in a slow cooker as well.
Why is it called mulligan stew?
The name suggests an Irish origin, and a mulligan stew is typically made of an assortment of whatever ingredients are on hand, including meat, potatoes, and vegetables.
It’s sometimes called “hobo stew,” a term derived from the railroad hobo camp meals of the early 1900s.
What is mulligan stew made of?
Traditionally, it’s made from whatever you have available, so if there’s a veggie on this list you don’t have, toss in what you do have!
I kinda like the idea it may taste a wee bit different every time you make it.
2 tablespoons oil
2 pounds beef stew meat (more or less, to preference)
1 1/2 tablespoons balsamic vinegar
1 yellow onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper (more or less, to taste)
32 ounces beef broth
15 oz can diced tomatoes
1 lb yellow potatoes, scrubbed and cut into equal bite-sized pieces
3 carrots, peeled and sliced
3 celery stalks, sliced
1 cup of frozen green beans
1 cup frozen lima beans
1 cup frozen peas
1 cup of frozen corn
1 cup fresh parsley
Additions and substitutions
Add some Worcestershire sauce for a splash of umami.
If you don’t have beef stock on hand, use chicken stock or vegetable stock.
How to make this recipe for mulligan stew
In a large bowl, whisk together flour, oregano, basil, rosemary, thyme, marjoram, salt, black pepper, and cayenne pepper. Toss stew meat in the flour until thoroughly coated.
Heat oil in a large stockpot and brown the stew beef in batches so there’s plenty of room for each piece. Brown meat well on all sides, then remove and set aside.
Add the onions and balsamic vinegar to the pot and cook for several minutes until the onions are tender. Scrape the bottom of the pot to loosen all those yummy beef bits. Add garlic and cook for another 30 seconds.
Add the beef broth and tomatoes to the pot. Then add the stew beef back to the pot along with the vegetables.
Bring to a boil, reduce heat to low; cover and cook for about 2 1/2 hours or until beef is fork-tender.
Add peas and let simmer, covered for another 30-45 minutes.
Ladle big scoops of stew into serving bowls.
Sprinkle each serving with fresh chopped parsley and season with salt and pepper to taste.
Is it necessary to brown the meat before stewing?
Browning the meat gives the beef a nice sear and adds depth to the stew’s flavor.
Is it necessary to flour the meat before browning?
Dredging the stew beef with flour before cooking adds body and thickness to the stew.
What’s a good cut of meat for beef stew?
The best cut is probably a nicely marbled beef chuck which you can cut into chunks yourself. I usually go the timesaving method of buying pre-cut beef stew meat. The key to tender beef is low and slow.
How to make slow cooker mulligan stew
Flour and brown beef in a skillet as directed in the mulligan stew stovetop recipe. Place beef in the slow cooker. Cook the onions and garlic in the skillet, then add to the slow cooker.
Add remaining ingredients, stir together and cook on low heat for 7-8 hours. I don’t recommend cooking it on high because you really need the time to tenderize the beef properly. Low and slow is the key.
Love stew? Try my Cajun beef stew and crockpot beef stew recipes as well.
|
|||||
1480
|
dbpedia
|
1
| 68
|
http://tinaschic.com/2018/08/mulligan-stew/
|
en
|
Mulligan Stew
|
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[
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] | null |
[
"Tina"
] |
2018-08-01T14:43:47-04:00
|
It’s a hot and humid summer day but I’m still going to share a stew recipe with you today. I’m not rushing us into Fall with today being the first day of August. That would be an…
|
en
|
Tina's Chic Corner
|
https://tinaschic.com/2018/08/mulligan-stew/
|
It’s a hot and humid summer day but I’m still going to share a stew recipe with you today.
I’m not rushing us into Fall with today being the first day of August. That would be annoying since we still have half of the summer to go. However, I have jumped straight to winter momentarily because I’ve been watching the Christmas movies in July on the Hallmark Channel. The movies have definitely put me in the mood for hot cocoa but that’s probably going a little too far for the middle of summer, even for me.
Anyway, my husband watched some of the movies with me by default because he was doing other things while he was in the room with me while I was watching them. One of the movies mentioned Mulligan Stew and even though we’ve seen that particular movie 27 times (it’s one of our favorites), we didn’t know what it was. My husband looked it up online and in a matter of moments said “I want to make Mulligan stew.” Yes, I did give him funny look because who makes stew in August in New England? The recipe he settled on was the third or fourth one he looked at, and this is that recipe.
This isn’t officially a Dave’s Bread Corner post because the recipe doesn’t involve making any bread, but my husband was the driving force behind this recipe and the chef that created it for me. Speaking of bread, I highly recommend making Italian Bread to go with this stew because there is lots of delicious sloppy stewiness to sop up with it.
Even though I thought my hubby was crazy for making this now, I do have to say that it is some very delicious eats. It’s that kind of dish that is simple and comforting. I don’t blame you if you want to hold off and make this when it gets cooler. I assure you that it’s the ideal meal that you’ll crave when you want to cozy up at home with some cold weather comfort food.
Muligan Stew Recipe
(about 6 servings)
Warning: This was made in a 12 inch wide skillet that was 3 inches deep with a lid. Don’t bother going ingredient shopping until you have the required hardware.
Ingredients:
6 large carrots
2 large potatoes
1 large white onion
6 cloves of garlic
8 ounces mushrooms (pre-sliced works fine)
1 pound beef brisket*
2 tablespoons all-purpose flour
1 tablespoon oil
1 (6 ounce) can tomato paste
2 cups beef broth
1 bottle of beer (lager or stout)
1 tablespoon corn starch
1 tablespoon cold water
2 tablespoons fresh parsley
*Note: Using a bit of extra beef is fine, but you should probably cook it in batches to avoid over crowding the pan while you are trying to brown it.
Instructions:
Prepare the carrots by peeling them and cutting them into roughly 1 inch long chunks, and then place them in a large bowl.
Prepare the potatoes by peeling them and cutting them into roughly 1 inch cubes, and then add them to the bowl with the carrots. Set this bowl aside.
Prepare the onion by peeling it and chopping it, and then place the chopped pieces into a second large bowl (separate from the carrots and potatoes).
Prepare the garlic cloves by peeling them and finely chopping them, and then place them into the bowl with the onion.
If you purchased whole mushrooms, slice them now. If you bought pre-sliced mushrooms, there may be very large pieces in the mix. You should break those up into smaller pieces. Place the mushrooms into the bowl with the onions and the garlic. Set this second bowl aside.
Prepare the brisket by cutting it into 1 inch cubes, and then place the cubes into a medium bowl.
Sprinkle the flour over the brisket cubes and then toss them with your hands until they are coated in flour.
Heat a very large skillet (at least 12 inches in diameter and 3 inches deep) over medium-high heat.
Add the oil and the brisket to the skillet and brown the brisket cubes on all sides. You may may end up with a pretty thick layer of stuff cooked onto the bottom of your skillet during this step, but don’t panic, the beef shouldn’t stick.
Once the brisket is browned, return it to the bowl you used to coat it in flour. (Don’t worry, you’ll be cooking the beef more later, so there is no concern about raw contamination here.)
(Not technically a step but an important note.) Don’t clean the skillet! You want all the tasty cooked on bits for flavor.
Lower the heat to medium and then add the onions, garlic, and mushrooms (i.e. the ingredients in the second bowl) to the skillet and cook them for about 4 minutes. They should get a bit tender and the onion juices should start to loosen up any stuff that cooked onto the bottom of the pan while you were cooking the beef.
Add the tomato paste, carrots and potatoes to the skillet.
Add the browned beef cubes back into the skillet.
Add the beef broth and beer to the skillet. (This order helps to reduce splashing.)
Carefully stir everything together and then cover the skillet and simmer it for 1 hour. After an hour, check your potatoes and carrots for tenderness. If they aren’t done, try a few more minutes.
Stir the corn starch and cold water together in a small bowl.
Add the corn starch mixture to the skillet and stir carefully.
Garnish with fresh parsley when you serve the stew.
Source: recipetips.com
Rating:
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1480
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dbpedia
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1
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http://www.jfolse.com/recipe_week/recipe1106/wafb_110706_beef.html
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en
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Recipe of the week
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Mulligan Stew
Prep Time: 2 Hours
Yields: 8–10 Servings
Comment:
Said to have originated in hobo camps in the depression era, mulligan stew is a catch-all of whatever is available, with meat, potatoes and vegetables in some combination. The name could be a reference to the golfing term for a “do-over” as a hobo stew might originally have been made from leftovers.
Ingredients:
2 pounds chicken thighs, 1 inch cubed
2 pounds beef stew meat
1 pound tasso, diced
1 cup oil
1 cup flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
1 (28-ounce) can whole tomatoes, in juice
2 cups sliced mushrooms
2 pounds red potatoes, peeled and quartered
8 carrots, peeled and thickly sliced
1 cup pearl onions
1 cups sliced green onions
1 bay leaf
Sprig of thyme
1 tbsp chopped basil
Salt and cracked black pepper to taste
½ cup chopped parsley
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1480
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dbpedia
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2
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https://dictionary.langeek.co/en-VI/word/121527
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en
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Định Nghĩa và Ý Nghĩa của "Mulligan stew"
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https://cdn.langeek.co/photo/38925/original/?type=jpeg
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https://dictionary.langeek.co/en-VI/word/121527?entry=mulligan stew
|
What is "mulligan stew"?
Mulligan stew is a traditional Irish-American dish that is a hearty and filling stew made with whatever ingredients are on hand. Typically, it contains a variety of meats such as beef, pork, or lamb, along with vegetables such as potatoes, carrots, onions, and sometimes tomatoes. It is often cooked in a large pot or Dutch oven over low heat for several hours to allow the flavors to meld together. The result is a savory and flavorful stew that is perfect for a cold winter day. Mulligan stew is known for its simplicity and versatility, making it a popular dish among families and communities.
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1480
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https://www.smalltownwoman.com/mulligan-stew/
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en
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Mulligan Stew
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"Beth Pierce"
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2019-10-11T19:07:21+00:00
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Mulligan stew is an easy stew made with tender stew meat, potatoes, corn, carrots, peas, green beans and a perfect blend of Italian spices.
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en
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https://www.smalltownwoman.com/wp-content/uploads/2019/12/favicon.ico
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Small Town Woman
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https://www.smalltownwoman.com/mulligan-stew/
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THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Mulligan stew is a family-friendly, easy stew made with tender stew meat, potatoes, corn, carrots, peas, green beans, and a perfect blend of Italian spices. This delectable stew is easily made in a Dutch oven but can be adapted for a slow cooker. With the use of frozen vegetables and precut stew meat prep work on this recipe is a breeze. I love to serve it with Best Cornbread Recipe or Cheddar Biscuits.
Fall is here and it is time for comfort food recipes like stew, chili and soup. This Mulligan Stew is perfect for the season bringing warm tender beef together with wholesome vegetables in a savory beef gravy.
How do you make Mulligan Stew?
First add the flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine. Now add the beef stew meat and shake to coat. Heat a little vegetable oil in a Dutch oven over medium heat. Using a pair of tongs remove the beef one piece at a time and add to the pan reserving any flour mixture left in the bag. Brown the beef on all sides removing to a plate when complete.
Now add a little more vegetable oil to the Dutch oven over medium heat. Add the chopped onion and cook until slightly translucent and lightly browned on the edges. Sprinkle in remaining flour and cook for about two minutes stirring constantly. Add the oregano, basil and marjoram and cook for about one half minute stirring continuously. Now stir in the beef broth and cook for a couple of minutes to smooth and thicken the gravy. Add the browned beef back to the pan, cover and place in the oven for about one hour.
Then add the potatoes, corn, carrots, peas and green beans. Now place the pot back in the oven and cook for around 30 minutes or until stew and vegetables are tender.
Recipe notes and helpful tips
Buy good quality beef stew that has been cut from Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast or Rump Roast.
If you do not have a Dutch oven prepare all the steps up to placing in the oven in a large skillet. Then transfer to a large deep casserole dish for baking.
Not every potato is equal. For stews and soups red potatoes or gold potatoes are best. They hold their shape and do not break down as easily. Do not use russet potatoes as they will break down and quickly disappear in the gravy.
Other varieties of mixed vegetables will work with this recipe including lima beans, baby peas, brussels sprouts and sweet potatoes.
Other stew and soup recipes you will love!
Beef Bourguignon Recipe
Taco Stew
The Best Chicken and Dumplings
Brunswick Stew
Easy Hamburger Stew
Chicken Stew
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
Mulligan Stew
An easy beef stew made with potatoes, corn, carrots, beans and peas in a savory gravy lightly seasoned with Italian spices.
4.90 from 19 votes
Print Pin
Course: main meal beef
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 40 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 4 servings
Calories: 433kcal
Author: Beth Pierce
Ingredients
⅓ cup all purpose flour
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon fresh ground pepper
1 lb beef stew meat
2 tablespoons vegetable oil
1 medium onion chopped
2 cups low sodium beef broth
½ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried marjoram
2 medium gold potatoes cubed
1 bag 19 ounce frozen mixed vegetables (corn, carrots, peas and green beans)
Instructions
Preheat oven to 350 degrees.
Add flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine. Add beef stew meat and shake to coat. Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Using tongs remove the beef and add to the pan. Reserve any flour mixture left in the bag. Brown beef on all sides; removing to plate when complete.
Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook 3-4 minutes. Sprinkle in remaining flour (1 1/2 tablespoons) and cook for 2 minutes; stirring constantly. Add oregano, basil and marjoram; cook for 30 seconds stirring continuously. Stir in beef broth; cook for 2 minutes stirring several times. Add the browned beef back to the pan. Cover and place in the oven for 1 hour.
Add potatoes, corn, carrots, peas and green beans to the pot. Place back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender.
Notes
You should end up with about 1 1/2 tablespoons of flour after coating the stew meat. If not adjust by only taking 1 1/2 tablespoons or adding more flour.
Buy good quality beef stew that has been cut from Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast or Rump Roast.
If you do not have a Dutch oven prepare all the steps up to placing in the oven in a large skillet. Then transfer to a large deep casserole dish for baking.
Not every potato is equal. For stews and soups red potatoes or gold potatoes are best. They hold their shape and do not break down as easily. Do not use russet potatoes as they will break down and quickly disappear in the gravy.
Other varieties of mixed vegetables will work with this recipe including lima beans, baby peas, brussels sprouts and sweet potatoes.
Nutrition
Calories: 433kcal | Carbohydrates: 44g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 432mg | Potassium: 1166mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 4mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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https://butteryourbiscuit.com/hobo-stew-mulligan-stew/
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Easy Mulligan Stew
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[
"Wendie",
"www.facebook.com"
] |
2023-08-16T02:15:57+00:00
|
Hobo stew is a thick and hearty one-pot meal with lots of bold flavors. Loaded with ground beef and vegetables, super budget-friendly and perfect for a crowd!
|
en
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Butter Your Biscuit
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https://butteryourbiscuit.com/hobo-stew-mulligan-stew/
|
Reader Interactions
Comments
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https://idioms.thefreedictionary.com/mulligan%2Bstew
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mulligan+stew
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Definition of mulligan+stew in the Idioms Dictionary. mulligan+stew phrase. What does mulligan+stew expression mean? Definitions by the largest Idiom Dictionary.
|
https://img.tfd.com/favicon.ico
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TheFreeDictionary.com
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https://www.imdb.com/title/tt0075539/
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Mulligan's Stew (TV Series 1977– )
|
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1977-06-20T00:00:00
|
Mulligan's Stew: With Lawrence Pressman, Elinor Donahue, Christopher Ciampa, K.C. Martel. Michael Mulligan and his wife Jane struggle to raise three children on his teacher's salary. They become a blended family when they take in their four recently orphaned nieces and nephews, resulting in both drama and comedy.
|
en
|
IMDb
|
https://www.imdb.com/title/tt0075539/
|
Michael Mulligan and his wife Jane struggle to raise three children on his teacher's salary. They become a blended family when they take in their four recently orphaned nieces and nephews, r... Read allMichael Mulligan and his wife Jane struggle to raise three children on his teacher's salary. They become a blended family when they take in their four recently orphaned nieces and nephews, resulting in both drama and comedy.Michael Mulligan and his wife Jane struggle to raise three children on his teacher's salary. They become a blended family when they take in their four recently orphaned nieces and nephews, resulting in both drama and comedy.
|
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https://en.wikipedia.org/wiki/Mulligan_Stew_(TV_series)
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Mulligan Stew (TV series)
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2007-03-20T03:27:34+00:00
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https://en.wikipedia.org/wiki/Mulligan_Stew_(TV_series)
|
This article is about the 1972 educational television series. For the 1977 comedy-drama television series, see Mulligan's Stew. For the dish, see Mulligan stew (food).
American TV series or program
Mulligan StewCreated byIra A. Klugerman and Joseph PascalStarringSteven Einbender
Larry Friedman
Mion Hahm
Barry Michlin
Benjamin Sands
Sherry Louise WrightCountry of originUnited StatesNo. of seasons1No. of episodes6ProductionProduction locationsMichigan State University in East Lansing, Michigan; also Washington, DCRunning time30 minutesOriginal releaseNetworkSyndicatedRelease1972 ( ) –
1981 (1981)
Mulligan Stew is an American children's educational television series, produced and sponsored by the USDA Extension Service and its youth outreach program, 4-H.
Taking its name from the hobo dish, Mulligan Stew aired in syndication beginning in the fall of 1972 and continued in reruns on public television into the early 80s.
The six-episode series follows the adventures of a group of five school-age musicians and their mentor, all dedicated to teaching others about good nutrition and developing healthier eating habits. The series, along with various educational materials including a companion comic book with additional adventures of the characters, was developed by the Michigan State University Cooperative Extension Service.
Overview
[edit]
The series centers on the humorous adventures of a group of five school-aged kids who are all members of a rock band called "Mulligan Stew" (also referred to as the "Stews" or the "Mulligan Stew Force").
The band members are:
Mulligan (Larry Friedman), the leader; occasionally plays guitar
Maggie (Sherry Wright), identified by her long blond pigtailed hair; keyboards
Mike (Steven Einbender), an Italian; drums
Manny (Benjamin Sands), a Black preteen; bass
Micki (Mi-On Hahm), a young Asian girl; guitar
(Mulligan, Maggie and Micki all sing lead vocals on most of the band's songs while Mike and Manny usually handle backing vocals.) The group's clubhouse is a basement in a brownstone apartment, fully furnished with a kitchen, shortwave radio, home gym, laboratory, and even a small stage where they rehearse their music.
Their grownup advisor and mentor is Wilbur Dooright (Barry Michlin), a bespectacled, bumbling accountant who, in some episodes, gives the kids their assignments "from upstairs", assumed to be a secret government organization (paying homage to the spy films and TV shows of the day). Wilbur provides much of the comic relief throughout the series.
"4-4-3-2" balanced diet message
[edit]
An integral and ubiquitous part of the program's message was the "4-4-3-2" balanced diet program, part of the standard USDA nutrition guidelines/recommendations promoted during the 1960s and 1970s. The use of dietary supplements was strongly discouraged; it was taught that all nutritional needs, including the proper intake of vitamins, minerals, fats and carbohydrates, could be adequately obtained solely by adhering to a balanced diet, with appropriate servings from the "basic four" food groups. This message was enthusiastically repeated by the children several times per episode. (The "basic four" food groups were updated by USDA in subsequent decades by the 1990s-era "Food Guide Pyramid" and the current "MyPlate" nutritional guidelines program.)
Production and development
[edit]
Mulligan Stew was developed in early 1971 by the USDA Extension Service, and filmed by the USDA Motion Picture Service (which for many years prior produced educational cinematic films and TV programs for public viewing). Mulligan Stew was developed based on plan and design proposals by Developmental Committees, Iowa State University Extension Service 4-H Nutrition Television Programs. The Expanded Food and Nutrition Education Program (EFNEP) provided a grant to produce the series. (4-H is the official youth outreach and development program of the land-grant universities' Cooperative Extension Services and USDA.)[1]
The target audience of the program was older elementary school students, fourth through sixth grade.[citation needed]
Eleanor Wilson, the national 4-H TV coordinator at the time, was tapped to be the series' technical advisor. Wilson subcontracted with Iowa State University to develop an outline of educational concepts for the series. USDA Extension then hired Ira Klugerman to direct the series. Klugerman, who came from a background of children's television at WQED in Pittsburgh, Pennsylvania, came up with the title and general treatment for the series. V. "Buddy" Renfro was the credited producer.[citation needed]
Production began on location in southeast Washington, DC in 1971 (the opening sequence was filmed at RFK Stadium). Other filming locations included major production partner Michigan State University's home base of Lansing, Michigan, and on location for one episode at Johnson Space Center in Houston. The low budget of the project proved to be a significant challenge, as well as the unique challenges of working with child actors.
The producers wanted the style of the series to reflect trends begun in other popular and innovative TV shows such as Sesame Street and Laugh-In. Puppetry and animation were frequently used. Sometimes one or two of the kids would conduct "man-on-the-street" interviews, asking ordinary citizens about nutrition-related topics. All of the music, including the theme song and the various songs sung by the kids during an episode (many times in musical "romps" reminiscent of the ones seen on The Monkees TV series), were composed and arranged by Washington, DC musician and recording engineer Paul Brier, and performed by a rock combo credited on screen as "The Eye".
Mulligan Stew premiered on October 4, 1972, during the National 4-H Week at the National 4-H Center in Washington, DC. The program was considered a success, especially by previous standards for television outreach sponsored by 4-H. The series had a moderate impact on kids making better choices in what they ate, and provided 4-H with a sizable marketing, promotional and public relations boost. Thanks in part to the popularity of Mulligan Stew, 4-H membership was boosted to an all-time high in 1974,[2] and continued to air in reruns on public television until 1981.
Episode list
[edit]
№ Title 1 "The Great Nutrition Turn On" Wilbur and the Stews are given a secret assignment to travel to the town of Lazy Susan and rescue the lethargic locals, whose energy is being sapped from poor eating habits. On the way, the gang stops by a 4-H Fair and samples the exhibits. 2 "Look Inside Yourself" The Stews explain the basics of nutrition and digestion, as well as the importance of eating breakfast; they explain this to two lethargic and grouchy teenagers (played by two uncredited young actors) they have been assigned to help. Then-Washington Senators manager and baseball legend Ted Williams makes a cameo appearance in the pre-opening teaser; Senators star player Frank Howard makes a cameo later in the episode. 3 "The Flim Flam Man" The Stews shun Mulligan when he refuses to follow the direction of a macrobiotics-like fad diet promoter, who tricks the rest of the kids into trying his fad diets. A concerned Mulligan frantically seeks assistance from Wilbur, who engages the con man in a nutritional duel. Mulligan is ultimately proven correct, but not without some anguish on everyone's part. 4 "Getting It All Together" The Stews enlist suggestions from friends and family as they help prepare a buffet for an international 4-H conference, to spotlight the nutritional value of international foods. 5 "Countdown 4-4-3-2" With a rescue bag of food in tow, the Stews come to Wilbur's aid when he chooses a dark and stormy night for a camp-out. In some segments, the kids visit Johnson Space Center in Houston, Texas, and interview Dr. Malcom Smith (chief nutritionist for NASA) and astronauts Jack Swigert and Joseph Kerwin. The overall theme is how innovations in food science, such as freeze-drying and aquaculture, have the possibility to meet the nutritional needs of a growing population. 6 "The Racer That Lost His Edge" With the help of a balanced diet, a sidelined race car driver regains his proper racing weight and returns to action — and his gout is alleviated as well.
Guest appearances
[edit]
Several celebrities or future celebrities made uncredited appearances, either as part of the main storyline or in brief segments; among these were Richard Sanders who later gained fame playing Les Nessman on WKRP in Cincinnati. Ordinary citizens were interviewed by the kids in selected segments of some episodes in a "man on the street" format.
Larry Friedman (Mulligan) performed in the musical Rasputin with Ted Neeley and John Hurt.[3]
Mion Hahm (Micki) is a realtor in Florida.[4]
Steve Einbender (Mike) is Senior Manager of Customer Analytics for The Home Depot, in Atlanta, Georgia.[5] He still plays drums.[5][6]
Benjamin Sands (Manny) is a music teacher in the Washington, D.C. area.
Sherry Wright (Maggie) pursued an acting and singing career while living in Alexandria, Virginia; she died in July 2009.[7]
Barry Michlin (Wilbur) had a number of minor roles throughout the 1970s and 1980s,[8] and also made recurring appearances in several TV commercials including for Arm & Hammer Baking Soda with actress Beverly Sanders. He is a photographer based in Los Angeles.[9]
See also
[edit]
MyPlate for current USDA recommendations (as of 2011)
References
[edit]
|
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dbpedia
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https://podcasts.apple.com/us/podcast/mulligan-stew/id1355837183
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âMulligan Stew on Apple Podcasts
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2024-08-10T00:00:00
|
Iconic Canadian broadcaster Terry David Mulligan has conducted some truly memorable interviews over the span of his 50 year career. The Mulligan Stew podcast features some of Terry's best interviews, past and present. Expect intimate and engaging conversations with compelling characters from the worâ¦
|
en
|
Apple Podcasts
|
https://podcasts.apple.com/us/podcast/mulligan-stew/id1355837183
|
Kevin Kane and The Hooper Brothers  Chris and Tommy have been an original Canadian band for over 40 years.
The Grapes of Wrath.
Same three guys. Still making music.
This podcast is their first complete band interview in over 10 years.
Like many, I had presumed that the guys had moved on to solo efforts or other bands or other dreams.
When I saw that they were playing and selling out The Carleton in Halifax I started to dig and found â amazed â that they were in fact playing the Filberg Festival in Comox, Vancouver Island  Aug 3.
Also Edmonton, The Maritimes, Vernon and  The Dream Café in Penticton.
Bringing with them songs containing people's memories, whole lifetimes.
Â
Peace of Mind
You may be right
These days
And the still brilliantâ¦
All the thingâs I wasnât.
Â
Platinum records, multiple tours of Canada, the USA and Europe.
In 1992 they went separate ways only to rediscover the power of their friendship and music in 2010 at a festival in Surrey, BC.
The same three guysâ¦Letâs celebrate The Grapes of Wrath. Enjoy the stories and the music.
Â
Tour Dates:
www.grapesofwrath.ca
Â
The last two festival directors join us on The Summer Stew -Â
Terry Wickham - Edmonton Aug 8-11
Many years later the musical leader at Edmonton Folk Festival.Â
As you know, he's a natural storyteller and this year he's telling stories of the growing indigenous component of the festival. Also how it all started to grow within the fest, it involves the Chieftains.
Terry talks about how he discovers artists, why certain artists strike a chord in him and how he had to keep a headliner booking secret for 7 months.
The complete interview can be heard on the Mulligan Stew Podcast and the video on the terrydavidmulligan YouTube Channel.
ââââÂ
Â
Jenna Klein Waller - Canmore Aug 3-5
It's year one for Jenna. She has stayed in touch with the other artistic directors. Learning even more as she went. The one thing the festival wanted to focus on was finding a younger audience.
Jenna talks about the artists that her younger audience wants to see and hear.
It's festival season. Full ON.
Everywhere you go someone is kicking off a festival.
Weâre concentrating on the music festivals of Western Canada.
I couldnât do them allâ¦
Vancouver Island and Winnipeg festivals have started
This weekend our guests are â artistic directors Kerry Clark from the Calgary Folk Fest and Fiona Black from the Vancouver Folk Fest.
We finish our festival updates on July 20 with Jenna Klein Waller artistic director from Canmore Festival and Terry Wickham artistic director of Edmonton Folk Music Festival.
Â
Check out the artist lineups at
www.calgaryfolkfest.com July 25-28
www.thefestival.bc.ca July 19-21
It all started as a single interview about the Edmonton Folk Festival. We seemed to be talking about the âotherâ festivals and could they survive the Covid years.
That conversation turned into the first group interview with the artistic directors of Calgary, Winnipeg, Canmore and Vancouver Folk Festivals.
It was fun and informative, so weâve decided to make it a yearly gathering.
Hereâs the guest lineup this year. They each bring with them stories of the artists they booked and why.
[caption id="attachment_29315" align="alignnone" width="1024"] Vancouver Island Music Festival[/caption]
Doug Cox â July 12-14 Vancouver Island Music Festival (Courtney)
Chris Frayer â July 11-14Â Winnipeg Folk Festival
Fiona Black â July 19-21 Vancouver Folk Festival
Kerry Clark â July 25-28 Calgary Folk Festival
Jenna Klein Waller â Aug 3-5 Canmore Folk Festival
Terry Wickham â Aug 8-11 Edmonton Folk Festival
 This week our interview guests areâ¦
Artistic Directors of Vancouver Island Music Festival (Doug Cox) & Winnipeg Folk Festival (Chris Frayer)
Both festivals start next weekend. Next Saturday itâs Fiona Black from Vancouver FF and Kerry Clark from Calgary FF. Â Bringing insights into their artist guest list and special events.
The complete interviews can be seen on  the terrydavidmulligan YouTube Channel
Â
They are Canadian music royalty. Who better to have joined us on the Canada Day weekend than Greg Keelor and Jim Cuddy from Blue Rodeo?
AND  Jim brings his 6th solo album All the World Fades Away.
There is much to talk about. In the first half of the Podcast Greg and Jim take us through Blue Rodeo's plans for their 40th year together in 2025.
Taking part in the Lightfoot celebration at Massey Hall. Being inducted into the Canadian Songwriters Hall of Fame.. Then Greg bugs out and Jim and I talk about his 6th solo album with The Jim Cuddy band.
It's called All the world fades away and itâs a beauty.
Stories about his Father, our friend the late  John Mann and his family, his early years on The Yukon, and his duet with Greg on the solo album. The dialogue between the two of them on the meaning of the song is WILD!
We talk tours and plans for the year. Comments about playing the Canmore and Edmonton Folk Festivals this summer. Our thanks to the boys...
Enjoy â Happy Canada Day
|
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1480
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dbpedia
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2
| 27
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https://www.food.com/recipe/mrs-mulligans-stew-137821
|
en
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Mrs. Mulligan's Stew Recipe
|
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] |
[] |
[] |
[
""
] | null |
[
"Elcowgirl"
] |
2005-09-19T15:44:00+00:00
|
I got this recipe when I was in college. It was a good way to use up any leftover cooked beef that was in our fridge.
|
en
|
https://www.food.com/recipe/mrs-mulligans-stew-137821
| |||||||
1480
|
dbpedia
|
2
| 26
|
https://www.afarmgirlsdabbles.com/web-stories/mulligan-stew/
|
en
|
A Farmgirl's Dabbles
|
[] |
[] |
[] |
[
""
] | null |
[
"Brenda Score"
] |
2023-12-14T20:34:48+00:00
|
Hearty, flavorful Mulligan Stew is packed with tender cubes of beef and loaded with vegetables for a satisfying one-bowl meal.
|
en
|
A Farmgirl's Dabbles
|
https://www.afarmgirlsdabbles.com/web-stories/mulligan-stew/
|
You'll only need a few simple ingredients to make this easy recipe, so let's round them up and get started!
Heat olive oil in a pot, add beef, season with salt and pepper, and sear until browned on all sides. Then add the onion.
Add the minced garlic and cook for another 1 minute. Stir in the tomato paste and cook for 2 minutes.
Cover the pot and let the stew simmer over low heat until the meat is very tender.
Add the potatoes and carrots, then continue to simmer until they are just tender.
Stir in the frozen green beans, frozen green peas, and frozen corn. Cook the stew for another 8-10 minutes.
Whisk cornstarch in water, then pour it into the stew, and let it simmer for 5 minutes to thicken.
|
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1480
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dbpedia
|
2
| 30
|
https://savortheflavour.com/mulligan-stew/
|
en
|
Mulligan Stew
|
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2023-03-03T12:35:29+00:00
|
Our homemade Mulligan stew recipe is perfect for a cold day. This American twist on an Irish classic is the best way to use up your veggies.
|
en
|
Savor the Flavour
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https://savortheflavour.com/mulligan-stew/
|
Looking for the perfect stew recipe for a cold, dreary day? Try our Mulligan stew. It's an American twist on a classic Irish stew, and is the best way to use up all the vegetables in your fridge.
If you love stew and soup recipes, you'll want to check out our Dublin coddle and our Scotch broth recipe.
Jump to:
Why This Recipe Works
Ingredients
Variations
How to Make
Recipe FAQs
Serve
Store
Expert Tips
Other Irish Recipes You'll Love
Recipe
Comments
Why This Recipe Works
The stewing beef is seared in batches to achieve a deep, dark color. Avoid overcrowding the pan to keep the beef from steaming.
The pot was deglazed twice, after searing and after sauteing the aromatics, to build more flavor.
The Mulligan stew was cooked low and slow to achieve the best flavor and texture.
For an acidic component, canned tomatoes and their juice were added.
The green beans and cabbage were added at the end for fresh flavor and better texture.
Ingredients
Mulligan stew takes basic ingredients that you can store in your pantry or fridge. Let's talk about some of the key ingredients.
Meat: Mulligan stew usually uses beef stewing meat or a chuck roast that has been cut up, but it can also use chicken along with the beef.
Broth: We used beef broth for the best flavor, but in a pinch you can use chicken broth or water.
Aromatics: We used yellow onion and freshly minced garlic.
Vegetables: We used fresh carrots, celery, potatoes, and cabbage. We also used frozen lima beans and frozen thin green beans.
Spices: We kept it simple and used parsley, oregano, basil, Kosher salt, sea salt, and black pepper.
See recipe card for full information on ingredients and quantities.
Variations
Want to use other fresh vegetables? Try golden potatoes or turnip.
Want to use other frozen vegetables? Try frozen peas and corn.
Want to use other dried spices? Try onion powder, garlic powder, marjoram, bay leaves, dill weed, or cayenne pepper.
Want to use additional meat? Try chicken or ham hocks.
Want to use grain? Try adding pearl barley. This will make it have a silky texture.
How to Make
Gather all the ingredients for the Mulligan stew.
Start by patting dry the cubes of meat with a paper towel to absorb excess moisture then sprinkle on salt and pepper. In a Dutch oven over medium high heat, heat up 1 tablespoon of oil until it starts to smoke. Working in batches, sear the cubes of meat on all surfaces. You'll want a deep, dark color. Plate when done. Add more oil with each batch and repeat the process. When finished, you'll have two plates of seared meat.
Over medium high heat, deglaze the pot with ¼ cup of beef broth by scraping the bottom of the pot with a wooden turner to get all the brown bits off. Pour this over the two plates of seared meat. This will help build flavor.
2. Carefully wipe out the Dutch oven with a paper towel. Over medium high heat heat up 1 tablespoon of oil, cook the onion until a nice golden color. Add the garlic and cook until fragrant, then add the dried spices and cook for 30 seconds.
3. Deglaze with ¼ cup of beef stock.
4. Add the seared beef cubes and the rest of the beef stock.
5. Cover and bring to a boil, then lower the heat to medium low and simmer for 1 hour and 15 minutes. Make sure to stir it every once in a while.
6. Add the crushed tomatoes, potatoes, carrots, celery, and lima beans. Stir, cover and bring to a boil, then reduce the heat to medium low and simmer for 30 minutes, stirring occasionally.
7. Taste and adjust seasonings. Stir in the cabbage and green beans. Cover and simmer for another 15 minutes.
8. When done, remove from the heat and stir in the parsley. Serve while still warm.
Recipe FAQs
What is Mulligan stew made of?
This hearty stew is made of tender stew beef, carrots, celery, potatoes, beans, and cabbage. It is full of vegetables, and is a great way to clean out your vegetable drawer.
Why do they call it Mulligan stew?
This stew is an adaption to Irish stew, thus the Irish name. It became popular during the Great Depression in America and was nicknamed Hobo stew. This meal could be assembled with a variety of vegetables, so it's very forgiving.
What is the difference between Mulligan stew and Irish stew?
The main difference between the two stews is the meat. Irish stew uses lamb or mutton, and Mulligan stew uses beef. Mulligan stew also uses a lot of vegetables to clean out the fridge, so the recipe is more flexible.
What is a mulligan in food?
A mulligan is a stew that uses all the leftover meat and vegetables you have in your fridge, freezer or pantry. It's a great recipe to use up all your odds and ends before they go bad.
Serve
Mulligan stew is hearty, so you don't need a lot of other sides, but we do recommend serving it with a crusty brown bread like our Irish brown bread or with a crisp green salad.
If you're looking for other Irish recipes, make sure to try our recipes for boxty pancakes, boxty bread, Dublin coddle, colcannon, ham and cabbage pie, dingle pie, and pub salad. Also, please all the kids at the table by serving an American St. Patrick's Day dessert: shamrock shake.
Store
Make Ahead: Mulligan stew tastes amazing the second day, so feel free to make all of it the day before. To save time, you might decide just to sear the beef and allow the meat to simmer in the broth along with the aromatics.
Leftovers: This stew will last in the fridge for up to 4 days if properly stored in an airtight container.
Freeze: You can freeze Mulligan stew for up to one month. When ready to use, thaw in the fridge overnight.
Reheat: You can reheat the soup in a heavy bottomed pot over medium heat until heated through.
Expert Tips
Sear the cubes of stewing beef in batches to achieve a deep dark color and to avoid overcrowding.
To build more flavor, deglaze the Dutch oven twice: once after searing and again after sautéing the aromatics.
To achieve the best texture and flavor, cook the Mulligan stew low and slow.
The canned tomatoes are acidic, and will improve the flavor of the stew over time, making it taste better the next day.
For the freshest flavor and best texture, the cabbage and green beans were added at the end.
Other Irish Recipes You'll Love
If you liked this recipe and found it helpful, give it some love by sharing!
Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!
The pleasure of a 5-star review would be greatly appreciated!
Recipe
Mulligan Stew
Our homemade Mulligan stew recipe is perfect for a cold dreary day. This American twist on an Irish classic is the best way to use up the vegetables in your fridge. Your family will love this easy to make stew!
5 from 2 votes
Print Pin FavoriteSaved!
Prep Time: 20 minutes minutes
Cook Time: 2 hours hours 40 minutes minutes
Total Time: 3 hours hours
Servings: 15 cups
Calories: 285kcal
Author: Brooke & Emma
Ingredients
▢ 4 tablespoons olive oil
▢ 2 ½ pounds beef stew or chuck roast, cubed
▢ 2 cups onion, diced
▢ 1 tablespoon garlic, minced
▢ 2 teaspoons sea salt
▢ 1 teaspoon black pepper
▢ 1 teaspoon dried oregano
▢ 1 teaspoon dried basil
▢ 6 cups beef stock
▢ 4 carrots, 1 inch lengths
▢ 4 celery ribs, 1 inch lengths
▢ 6 medium red potatoes, peeled and cubed
▢ 2 cups lima beans, frozen
▢ 28 ounce crushed tomatoes, canned
▢ 2 cups green beans, 1 ½ to 2 inch lengths, fresh or frozen
▢ 4 cups green cabbage, chopped
▢ ⅓ cup parsley, finely chopped
Cook ModeKeep your screen on while you work!
Instructions
Pat dry the cubes of meat with a paper towel to absorb excess moisture, then sprinkle with salt and pepper.
Heat up 1 tablespoon of oil in a Dutch oven over medium high heat until it starts to smoke. Sear the cubes of meat on all surfaces until they have a deep color, working in small batches to avoid overcrowding. Add more oil with each batch.
Turn the heat to medium high and deglaze the pot by pouring in ¼ cup of beef broth and scraping the bottom of the pot with a wooden turner to get all the brown bits off. Pour the juices over the two plates of seared meat to build flavor.
Carefully wipe out the Dutch oven with a paper towel. Add 1 tablespoon of oil and place over medium high heat, then cook the onion until it's golden. Add the garlic and cook until fragrant, about 1 minute, then add the dried spices and cook for 30 seconds.
Deglaze the pan again with ¼ cup of beef stock, then add the seared beef cubes and the rest of the beef stock.
Cover and bring to a boil, then lower the heat to medium low and simmer for 1 hour and 15 minutes, stirring occasionally.
Add the crushed tomatoes, potatoes, carrots, celery, and lima beans. Stir, cover, and bring to a boil, then reduce the heat to medium low and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasonings. Stir in the cabbage and green beans. Cover and simmer for another 15 minutes.
Remove it from the heat and stir in the parsley. Serve hot with fresh bread, such as our Irish brown bread.
Video
Notes
Take the time to sear the cubes of stewing beef in batches to achieve a deep dark color.
To build more layers of flavor, deglaze the Dutch oven twice, after searing and after sauteing the aromatics.
To achieve the best texture and flavor, cook the Mulligan stew low and slow.
Canned tomatoes and their juice were added for acidic component.
For the freshest flavor and best texture, the cabbage and green beans were added at the end.
Nutrition
Serving: 1cupCalories: 285kcal (14%)Carbohydrates: 30g (10%)Protein: 24g (48%)Fat: 8g (12%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mg (16%)Sodium: 659mg (29%)Potassium: 1294mg (37%)Fiber: 6g (25%)Sugar: 8g (9%)Vitamin A: 3121IU (62%)Vitamin C: 26mg (32%)Calcium: 88mg (9%)Iron: 4mg (22%)
Serving sizes and nutritional information are only an estimate and may vary from your results.
Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
Reader Interactions
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dbpedia
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https://www.imdb.com/title/tt0076421/
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"Mulligan's Stew" Pilot (TV Episode 1977)
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[
"Reviews",
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"DVDs",
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"Credits"
] | null |
[] |
1977-06-20T00:00:00
|
Pilot: Directed by Noel Black. With Lawrence Pressman, Elinor Donahue, Johnny Whitaker, Christopher Ciampa. A high school football coach and his wife are struggling to raise their three children, and must suddenly take in four more children when his sister and her husband are killed in a plane crash.
|
en
|
IMDb
|
https://www.imdb.com/title/tt0076421/
|
A high school football coach and his wife are struggling to raise their three children, and must suddenly take in four more children when his sister and her husband are killed in a plane cra... Read allA high school football coach and his wife are struggling to raise their three children, and must suddenly take in four more children when his sister and her husband are killed in a plane crash.A high school football coach and his wife are struggling to raise their three children, and must suddenly take in four more children when his sister and her husband are killed in a plane crash.
|
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1480
|
dbpedia
|
3
| 9
|
http://www.theoldfoodie.com/2015/02/mulligan-stew-and-canned-willie.html
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en
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The Old Foodie: Mulligan Stew and Canned Willie.
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[
"The Old Foodie"
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I bet a few of my Australian and English readers blanched at my title today. But there is (or was) such a thing as ‘canned Willie,’ I ass...
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en
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http://www.theoldfoodie.com/favicon.ico
|
http://www.theoldfoodie.com/2015/02/mulligan-stew-and-canned-willie.html
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1480
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dbpedia
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0
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https://anaffairfromtheheart.com/mulligans-stew/
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en
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Simple Family Beef Stew Recipe
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2024-03-13T16:11:45+00:00
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This old family recipe for Mulligan's Beef Stew is made with simple ingredients and can be made on the stovetop or in your slow cooker.
|
en
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An Affair from the Heart
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https://anaffairfromtheheart.com/mulligans-stew/
|
An oldie but a goodie! This hearty and easy recipe for Mulligan Stew features tender beef chunks simmered with carrots and potatoes in a tomato soup broth. This stovetop recipe is perfect for a quick family dinner.
This stew recipe bears my Mother-in-Law’s name in their church cookbook, and this family recipe is her “claim to fame” among stew recipes.
I always say that church cookbooks are the best because who is going to share a recipe with their whole community with their name attached if it’s terrible? No way, I mean who needs to be judged?
If you have never made stew before, try this one. It’s a simple and easy-to-follow recipe that you can make in your crock pot or on your stovetop. It is the perfect comfort food that we simply serve with bread and butter.
This recipe is my hubby’s favorite comfort food, and he especially loves it when it’s snowing and blowing outside. Not that it has to be cold to enjoy this, we eat it year-round!
Mulligan Stew
You really can’t go wrong with classic ingredients like beef, carrots, and potatoes. True stew staples that add flavor, texture, and color to a hearty and nourishing dish. Simmering these ingredients with onions, tomato soup, and some browning sauce creates a savory, wholesome dish that’s bound to be loved by all.
Mulligans Stew
This mulligan stew recipe is a true classic. Thought to have originated in the early 1900’s by American hobos when food was often scarce, this stew was usually made with whatever meat or vegetables people could scrape together.
Nowadays our access to food is a little easier but it’s still a great recipe to come back to as food prices increase as you can use whatever you’d like to make this mulligan stew.
If you love this beef stew recipe you are sure to love these too: Beef and Barley Stew, Ground Beef Ragout, or Beef and Noodles.
Mulligan Beef Stew
Simple to prepare with your choice of meat and fresh or frozen vegetables, this mulligan beef stew is very versatile and easily customizable. I’d say it’s also a great ‘clean out the fridge’ kind of stew where you can use whatever leftover ingredients you have at the end of the week. Serve the stew with these Buttermilk Biscuits or this Honey Cornbread and you’ve got the perfect meal.
Ingredients for this easy recipe for mulligan stew
For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.
Beef stew meat – Choose your favorite type of stew meat.
Oil – I like to use extra virgin olive oil but any kind of oil will work.
Salt and pepper – Add salt and black pepper to taste.
Tomato soup – A can of tomato soup adds flavor.
Water – Use 2 cans of the tomato soup can.
Carrots – Sliced carrots add some color and texture.
Potatoes – Any type of potatoes, cubed, add more flavor and texture.
Onion – I used a white onion, chopped, but any type of onion will work.
Celery seed – Celery seed adds more flavor.
Kitchen Bouquet – This browning sauce is optional but it does add a deep savory flavor.
I like to add a couple of chopped stalks of celery to mine also. My Mother-in-law uses frozen stew veggies in hers sometimes, too. The other thing that makes this super yummy is if you can find those little frozen pearl onions, but I can’t always find them.
How to make this mulligan stew recipe
This one-pot beef stew comes together quickly and easily.
Heat oil in a Dutch oven over medium heat. Add stew meat, and season with salt and pepper. Use a wooden spoon to gently stir. Brown meat evenly and stir to remove any of the brown bits at the bottom of the pot. Add Kitchen Bouquet.
Reduce heat. Add tomato soup and water, cover, and let simmer for about an hour, or until meat is tender.
Add carrots, onion, potatoes, and celery seeds. Cover and cook for 30 minutes more. If there is not enough liquid add a little water. If the stew is too thin, cook uncovered to thicken.
Leftover mulligan stew can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the leftovers for up to 3 months. Defrost in the fridge overnight and reheat over the stove or in the microwave.
Love it? Pin it!
If you love this hobo stew make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
FAQs about this classic Irish stew
What is Mulligan stew made of? Mulligan stew is usually made with meat, potatoes, and vegetables. You can also throw in whatever else you have on hand.
Why do they call it Mulligan stew? This soup is called Mulligan after a popular Irish last name as the stew is an adaptation of a classic Irish Beef Stew. During the Great Depression, this type of stew was made with whatever food scraps people could find.
What is another name for mulligan stew? Another name for Mulligan stew is hobo stew.
What is hobo stew made of? A hobo stew is made with whatever meat or vegetables you can scrounge up.
What is a Mulligan? A Mulligan is a stew made from odds and ends, food scraps, or whatever bits and pieces you can find.
What’s a great side dish to Beef Stew?
Peasant Bread
Crusty Dutch Oven Bread
Crock Pot Applesauce
Cheesy Cornbread Drop Biscuits
Substitutions
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
Use ground beef instead of beef chunks.
Try adding green beans or corn for more veggie goodness.
Substitute a combination of tomato paste and cold water for the tomato soup.
Tips & Tricks
If possible, use a waxy potato which will hold up better in the stew. Russet potatoes may be too starchy and dissolve in the stew but red potatoes will hold up better.
Make slow cooker mulligan stew by letting the ingredients simmer on low in your slow cooker instead of over the stove. Simmer the beef first then place everything in the slow cooker.
For added flavor stir in a few bay leaves, a few cloves garlic, or Worcestershire sauce.
If you’d prefer mulligan soup, add beef broth or chicken broth to thin out the stew.
For a heartier stew add lima beans or any canned beans you happen to have in the pantry.
If you want a super thick stew you can stir one of the following thickening agents; all-purpose flour or cornstarch.
More Recipes to Love
Oyster Stew
Rustic Harvest Stew
Taco Stew
Stuffed Pepper Soup
Hamburger Soup With Or Without Noodles (pictured above)
This Mulligan’s Beef Stew is the perfect comfort food. I hope that your family loves it for generations to come, just as mine has.
This recipe was originally posted on December 9, 2015. It has been updated to improve user experience and reshared on March 13, 2024.
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https://901.benstanfield.io/mulligans_stew
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Mulligan’s Stew (4★)
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Find the best cocktails you can make with ingredients in your pantry.
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https://901.benstanfield.io
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Mulligan’s Stew
Layer in a pousse café glass. Ignite the rum and allow it to burn for about 10 seconds. Extinguish the flame and toss back the drink. WARNING: the rim of the glass will be hot.
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https://dalkeyarchive.store/products/mulligan-stew
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en
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Mulligan Stew
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By Gilbert Sorrentino ISBN: 9781628974485 Publication Date: 7/11/23 Widely regarded as Sorrentino's finest achievement, Mulligan Stew takes as its subject the comic possibilities of the modern literary imagination. As avant-garde novelist Antony Lamont struggles to write a "new wave murder mystery," his frustrating emo
|
en
|
Dalkey Archive Press
|
https://dalkeyarchive.store/products/mulligan-stew
|
By Gilbert Sorrentino
ISBN: 9781628974485
Publication Date: 7/11/23
Widely regarded as Sorrentino's finest achievement, Mulligan Stew takes as its subject the comic possibilities of the modern literary imagination.
As avant-garde novelist Antony Lamont struggles to write a "new wave murder mystery," his frustrating emotional and sexual life wreaks havoc on his work-in-progress. As a result, his narrative (the very book we are reading) turns into a literary "stew" an uproariously funny melange of journal entries, erotic poetry, parodies of all kinds, love letters, interviews, and lists—as Hugh Kenner in "Harper's" wrote, "for another such virtuoso of the List you'd have to resurrect Joyce." Soon, Lamont's characters (on loan from F. Scott Fitzgerald, Flann O'Brien, James Joyce, and Dashiell Hammet) take on lives of their own, completely sabotaging his narrative. Sorrentino has vastly extended the possibilities of what a novel can be in this extraordinary work, which both parodies and pays homage to the art of fiction.
Reviews
"Since all literature is susceptible to parody, why not, then, make parody literature? Gilbert Sorrentino has, with impressive results. Mulligan Stew has given me as much pleasure and intellectual joy as I have had from a novel in a long time." —Malcolm Bradbury, The New York Times
"A work of true comic genius, [Mulligan Stew] not only entertains and engages the intelligent reader, but also manages to shed light on the processes of literary creation, on the making of bad novels as well as good ones." —Al Lacy, Books and Art
"Mulligan Stew is utterly dazzling ... perhaps the most corrosive satire of the literary scene since early Aldous Huxley. This is a novel with all the stops pulled out, Gilbert Sorrentino’s masterpiece.” —Washington Post Book World
"An imaginative and remarkable novel ... Mulligan Stew tells a story of literary creation and self-destruction in the metanovelistic mode of Kurt Vonnegut, John Barth, and Thomas Pynchon." —Greg Walters, Flint Journal
"A virtuoso performance, a barroom brawl of thoughts about the anguish and exhilirtion of writing, a blunderbuss of literary parodies." —Donald Zochart, Chicago Sun-Times
"Sorrentino’s fullest repertoire of writing talent." —Jerome Klinkovitz, Contemporary Novelists
Biographical Information
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https://www.billyparisi.com/mulligan-stew-recipe/
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Mulligan Stew Recipe
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2020-03-27T11:00:27+00:00
|
Mulligan stew is a free-for-all and easy to make delicious hearty soup crammed with meat and vegetables in a tasty beef broth.
|
en
|
/favicon.ico?v=2022
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Chef Billy Parisi
|
https://www.billyparisi.com/mulligan-stew-recipe/
|
Mulligan stew is a free-for-all and easy to make delicious hearty soup crammed with meat and vegetables in a tasty beef broth.
We are big-time stew and soup eaters in our house and we are often making this recipe in addition to Chicken and Wild Rice and Wedding Soup.
Mulligan Stew
This Great Depression staple was also known as “Hobo Stew.” Mulligan, being a common Irish surname, completes the recipe stew title because it’s an adaptation to a classic Irish Beef Stew.
During the depression, this catch-all meal was assembled by whatever anyone could scrounge up. Each person would be responsible for gathering an ingredient and adding it to the stew and would be shared amongst those people.
It was said that they would add the ingredients to a large coffee tin and heat it over a fire to cook it. A humble way of being able to eat, but necessary for feeding oneself.
What Kind of Meat to Use
The classic meat used in a mulligan stew would be simply beef stew meat. Some other cuts of meat that can absolutely be used in this recipe are:
Ground Beef
Top Round
Sirloin
Bottom Round
Flank Steak
Skirt Steak
The whole purpose of this recipe is to use what you have to make it work. Every time Mulligan stew was made during the depression it altered based on what was available and what people could afford.
My suggestion to you would be to see what cuts of meat you have in your refrigerator or freezer or find out what’s on sale at your local grocery store.
What Are the Ingredients
Mulligan stew ingredients varied, but here are some of the original items that were said to be in it.
Beef Stew Meat
Carrots
Onions
Potatoes
Tomatoes
Navy Beans
Water
Salt
The recipe over time adapted to which foods were available and if people could afford them. Some of those additional ingredients include:
Celery
Peas
Corn
Lima Beans
Garlic
Green Beans
Please remember to use what you have and season it well at the end with salt and pepper. You may also take this recipe one step further by adding in some dry herbs such as oregano, thyme, rosemary, and parsley when you add in the beef stock.
Mulligan Stew With Chicken
In some of this recipe’s earliest days, there was a note in it that stated, “whoever can steal a chicken for this stew, all the better.” You can either make Mulligan stew with chicken being the main source of meat, or you can add it in with the beef. I doubled up on the protein and added chicken to my recipe and wow is it amazing.
Make-Ahead and Storage
Make-Ahead: Soup and stew will always taste better over time so make this soup up to 1 day ahead of serving it.
How to Reheat: Place your desired amount in a saucepot and heat over low heat until hot. Likewise, you can also place your desired amount into a microwave-safe bowl and heat until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw it for 1 day in the refrigerator before reheating.
More Hearty Soup Recipes
Split Pea
Zuppa Toscana
Pasta E Fagioli
Chicken Dumpling Soup
Matzo Ball
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mulligan stew Archives
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2023-08-21T15:06:03+00:00
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Presented by Les Dames d'Escoffier Washington, DC Regional Chapter, our panel of plant based experts share what's behind the vegan dining trend, how to make it work for your brand, and great ways to incorporate more plant-based dishes at home. Panelists: Fran Costigan, director of vegan pastry, the Rouxbe cooking school Aviva Goldfarb, marketing director for 10 plant-based restaurants Nina Curtis, director & executive chef of Plant'ish & Co. Kathy Gold, owner of In the Kitchen Cooking School Moderated by Ellen Kanner, vegan chef, author and advocate
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https://soulfulvegan.com/wp-content/themes/foodiepro/images/favicon.ico
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Ellen Kanner
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https://soulfulvegan.com/tag/mulligan-stew/
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Hobo Stew or Mulligan Stew is a simple and versatile dish often made with whatever canned beans and veggies are on hand. My meatless version of hobo stew makes use of red lentils and is filled out with leafy greens and a handful of fresh herbs. Singing while you make it is optional, but highly…
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https://evergreenreview.com/read/review-the-abyss-of-human-illusion/
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Review: The Abyss of Human Illusion
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Evergreen Review
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Evergreen Review
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http://evergreenreview.com/read/review-the-abyss-of-human-illusion/
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The Abyss of Human Illusion
By Gilbert Sorrentino
(Minneapolis: Coffee House Press, 2009)
Review by Jim Feast
But before getting to that, let me add a personal note. Having been a copy editor for about two decades when (some six years ago), I came to help Rosset with his autobiography, little did I know that Rosset’s loft would be my editorial finishing school for, working closely with him, observing (and trying to imitate) his quick eye and sure hand on the blue pencil, I learned more of the craft of copy editing in a few months than I had in the previous few decades.
But where did Rosset serve his own apprenticeship? While I suspect some of his skills were honed in editing film, where he got his start, one book on which he greatly honed his skills was Sorrentino’s Mulligan Stew. As he said, “I worked more on revising that book than any other. I remember editing it for weeks.”
The author and editor clashed on certain points (which I will get to below), but on the whole Rosset saw Stew as a worthy addition to the Grove library.
But how, I wondered, did Rosset assess Sorrentino’s overall career? As we sat in his kitchen, Rosset opened up. “Gil had real talent, but he never quite … Theoretically, Gil had enormous talent, yet it never fully flowered.
“And here’s a curious thing. He was surrounded by people who acted as if -- and he had an aura as if -- it had flowered. You see, he presented himself as if he had delivered on that promise. Yet he never did. In his whole life, he never did.”
I commented, “You could say that about a lot of contemporary American literature.”
He returned, “That is contemporary American literature.
We went on from there to other subjects, so it is hardly my place to extrapolate the details of what Rosset meant by his remarks about Sorrentino’s lack of fulfillment. Instead, on the way to reviewing Abyss, let me offer my own understanding of Sorrentino’s great gifts and his partial failure to take advantage of them.
1 The Two Rules
A great (or even a good) novel should do two things:
1) Render a somewhat integrated view of society and its historical underpinnings, even if this is done in an oblique form as Beckett did in Godot (or so Rosset argues in an memoir in Conjunctions 53, to which I will return).
2) Set out the problems of the characters in a way that taps into the historical problems of a social group, something obvious in writers such as Chekov or (or to take the U.S.’s greatest 20th century novelist) Faulkner.
Let’s see how Sorrentino stacks up on these counts, which, I think, can best be done via comparison.
2 A social world
American satire, as opposed to, say, French, and stretching from Melville to James (of The Bostonians) to Updike and Tom Wolfe, has been predominantly a conservative’s game, and Sorrentino is no exception here. He focuses on issues such as the dangerous excesses of the 1960s and often describes (as he does in Mulligan) a U.S. society unhinged by sexual license and feminism. To get a better grasp of this, let me contrast his book to a similar conservative diagnosis, this time referring to Britain in the ’20s, a nation which is depicted as collapsing due to gender bending and feminism, namely, Wyndham Lewis’s The Apes of God.
Briefly, Lewis’s novel focuses on the parties and salons of upper crust London “Apes” (his code word for rich dilettantes who fancy themselves creative forces). As he describes their genesis, “The traditional ‘Bohemia’ has changed radically since the War. The reason is this. Everyone who is able to afford to do so has become a ‘bohemian.’ … Paris where there are incomparably more people living on familiar (and naturally contemptuous) terms with Art than anywhere else is in reality a very large club of the well-to-do.”
The shy hero of the book, Dan, is a Candide guided through this menagerie by cynical practical joker Horace Zagreus, and suffers such mishaps as being mistaken for a male model and forced to strip by a lesbian painter, getting booted from a party when Zagreus ranks on the hostess, and being forced to dress as a girl at another party when his scanty (but male) masquerade costume is accidentally lit on fire.
Lewis’s portrait of the spoiled juvenile antics of the haves is cruel, hilarious and jazzy, but underlying the depiction is another meaning strata. It emerges that, in the author’s view, the collapse of standards and ethics does not stem from laxity but is the consequence of the war. As one character puts it, “If within a decade and a half you massacre ten million people in war and another ten million in civil war, it is not easy after that to return to a morality that regards it as wrong to pocket a salt-spoon.” Even so, if this is partial justification, the particular way the reaction against the carnage unfolds is duplicitous. As Zageus explains, “Both the sex-war [feminism and anti-feminism] and the child-parent-war [the generation gap], each of them advance with a romantic bitterness their bogus claimants for the honour of being the arch villain of the European-War. The authentic villain [a state/big business alliance] rubs his hands I should think as he looks on.”
In this passage, the theme of the work appears rather baldly, but I want to suggest that it is Lewis’s understanding of this complex causation, where one conflict appears in a puerile form because it conceals another, justifies Lewis’s unstinting criticism of the elite’s childish antics and guides his highlighting of the silliness of their parties and petty rivalries.
In Mulligan, Sorrentino is not so forthcoming about what has perverted society, although he gives some broad hints in the intrusive The Masque of Fungo. In fact, at one point I strongly agreed with Rosset, who told me he strived in vain to get Gil to eliminate the Fungo play script, which Sorrentino had published separately and which is inserted rather like a sore thumb into Mulligan. On reconsideration, though, Fungo appears to me the fullest expression, or should I say the “baldest,” of Sorrentino’s theme. The playlet recounts how the sex world has gone out of joint because once master batsman Fungo can no longer play baseball with this previous vigor. It is also hinted that he is not performing well with the ladies. In two senses, then, he can no longer get to first base.
With Fungo out of the game, promiscuity reigns. A nymphomaniac insists a man “get down” with her right in the middle of the baseball diamond … during a game! Susan B. Anthony, in the meantime, drops her stays and ruts away in lesbian abandon. Only when Fungo, inspired by male icon Lou Gehrig, regains his power as a slugger, do women cool off and return to chaste domesticity, Anthony (with some irony on the author’s part to be sure) even donning a girdle. “There!” she says, “Suitably bound once more by these cruel unmentionables that make us true women, I stand modestly among those who honor Mister Fungo.”
However, a masque is an idealized fantasy. In the novel’s real world, licentious vixens run riot. In the novel within the novel, the hero Ned Beaumont meets two porn-peddling Mexican strumpets, Corrie Corriendo and Berthe Delamode, who strip him of his fiancé, funds and dignity. And there are no masculine figures, no Fungos, to save him. Certainly, not the author (of the novel within the novel) Anthony Lamont whose lack of masculinity (compared to that of this brother-in-law Dermot Trellis who is writing a manly, rough-and-tumble Western, but despises Lamont) is shown by how he fumbles the one romantic interaction he gets involved in. After the fact, he apologetically writes his date, Lorna Flambeaux, that “my attempt to ‘force’ you into a cab and thence to my studio” was only a playful gesture, though it resulted in his finding himself “struck by your umbrella and then your handbag … knocked into the gutter.”
Certainly, Lewis doesn’t offer a way out either, but one can be pieced together through an understanding of the genesis of the dilemma (the war). In Sorrentino, exactly how women got so much power over men and what social features contribute to maintaining their status are left blank.
And such a lack of historical recreation, I claim, translates into the very thin social architecture of Mulligan’s narrative. So, to give one instance of this, unlike the books Mulligan creatively borrows from, particularly, Ulysses, At Swim Two-Birds, and Lolita, his novel has little ballast in material life. Lamont publishes book after book without selling any copies or having any other visible means of support (such as a grant or an inheritance). Joyce, O’Brien or Nabokov would never be this careless with economics.
But let’s look at Abyss, the book being reviewed, although it might seem I’ve forgetton it. This volume, too, is lacking in a broader clarity. At one place, the author remarks, “Life is, essentially, and maddeningly, a series of mistakes, bad choices, various stupidities, accidents and unbelievable coincidences,” and in “XX” he renders the accidental nature of reality salient. The story tells of the life of young G.I. who miraculously escapes an accident in a careening car only, a short while later, to have this happen. “He died in a monstrous blooming rose of blood and fire outside of Munsai-ni, under a mortar attack.”
The contrast to Lewis couldn’t be more striking. In Lewis, men died in the trenches because of the actions of powerful forces, such as the chauvinist states, but in Sorrentino, things just happen.
But such accidents in Abyss are complemented, though at first they might seem unrelated, by other plot lines in which mundane people have mediocre fates. In “XXXVI,” for instance, a poet, recognizing his lack of talent, becomes a professor, eventually winning a minor reputation as a translator, and ending up eking out his time in this way: “The professor now teaches but one course a semester, a freshman seminar in the English Decadence, in which he assigns his own book.”
This line complements the other in the following sense. If an author has not, as Sorrentino has not, forged a personal view of society’s organization and its genesis, the writer has to fall back on taking its workings to be inscrutable (“various stupidities, accidents and unbelievable coincidences”) or to be set in common-sense patterns (like the one the professor follows, achieving exactly what his qualities determine he should).
But is this really such a shortfall? After all, a novelist doesn’t need to be a sociologist, does she or he? The answer lies in the examination of the second needed trait.
3 A social group
I should emphasize that my two aesthetic points are not to be taken as criteria, ones used to judge a work of art, but as sine qua non’s. As I see it, without these features, a novel cannot be great; but having them itself does not make a book good. Such goodness or greatness comes from secondary features, such as plotting, language mastery, creation of interesting characters and other aesthetic elements, all of which Sorrentino’s books had in full measure. His problem, I am arguing, has more to do with initial conception, not his execution, which was always fiery, spirited and brilliant.
The second sine qua non for a novel is that of taking up the possibilities and actions of a social group going forward. This is quite clear in Faulkner as he chronicles the displacement of the traditional upper classes, such as the Comptons in The Sound and The Fury; the rise of the nouveau riche, such as the Snopes; and the struggles of the poor white trash to stay afloat, as in As I Lay Dying.
No one would dispute this or even, I think, the presence of such issues in those I take to be our three great post-1945 novelists: Ellison, Heller and Morrison. But let’s take a more complex case, and, again, I am referring to Beckett. In Conjunctions, Rosset writes about Godot:
During the German occupation of Paris, Sam [Beckett] and Suzanne [his companion], who were part of the Resistance, and were in danger of arrest by the Gestapo, went to the South of France and hid out on an isolated farm … For three years in the Vaucluse, Beckett and Suzanne were mostly alone, and I get the feeling of their being bored with each other, and not knowing how to pass the time … The heart of Godot must be inextricably intertwined with all of this.
Let me remind the reader that when the Resistance group to which Beckett belonged in Paris was betrayed, 50 members were arrested, many sent to concentration camps, and Suzanne herself was picked up by the Gestapo but bluffed her way out.
So, to paraphrase Rosset, Waiting for Godot pictures (in an abstracted form) the options of the displaced lower class in a situation of war and dislocation.
In the complementary words of the always pithy and articulate literary critic Terry Eagleton:
Beckett, then, was one of the few modernist artists to become a militant of the left rather than the right. … What we see in his work is not some time-less condition humaine, but war-torn twentieth-century Europe.
Now Mulligan Stew, to return to Sorrentino, as suggested, also in a very abstracted form, describes the dilemmas of the upper middle class as they strive competitively for position, mostly by wielding cultural capital. However, this group is being undermined by disruptive, déclassé elements, such as the two sisters and a “nut case” psychic who contacts Lamont.
Again, to clarify Sorrentino’s approach, let me call on an example, Doug Nufer’s Negativeland, which covers some of the same territory (the fall of a member of the upper middle class), but with decidedly more hardheadedness than Sorrentino can muster.
As background for both novels, it should be remarked that since the late 1960/early ’70s, the U.S. and world economy went into decline, and since that time various stopgap measures to support the declining fortunes of the elite have been put in place, ones which have drastically weakened the middle class economically, who have had to work longer and rely on credit to maintain their high life. Even these moves have not been able to reverse their incremental, long term decline. Both authors under discussion focus on this situation.
Nufer’s novel is the story of a road trip in which the hero, Ken Honochick, an Olympic gold medal-winning swimmer, revisits the stations of his decline, which began when he became celebrity spokesman for a chain of health clubs that started out well but went into a steep decline due to embezzlement and a problem with their trademark exercise machines. “This scam [the overpriced clubs] would have gone on indefinitely had the customers not begun to get hurt. It didn’t stop at nagging backache [from using the machines]. Ruptured discs weren’t uncommon. The lawsuits were incredible and unbeatable.” The scandal and court cases bankrupt the company and destroyed Honochick’s reputation and fortune.
It is only on the basis of this sane assessment of how this everyman’s downfall is entwined with hype, incompetence and greed, common American business problems, that the strengths ofNegativeland can emerge. These included a sensitivity to and amazing ability to capture awkward, out-of-kilter situations, as when the hero and his girlfriend enter a bar, interrupting a sing-along of all the locals; and a tight appreciation of social differentiation. The latter quality emerges, for instance, when the hero drives into the parking lot for a rival spa’s restaurant and observes, “Wherever they came from, none of the cars looked as scummy as ours. Power windows, grooved tires, hubcaps, vanity plates, unchipped paint, and interiors you could have slept in like sleeping in a swank hotel were typical.” And, above all, Nufer has a keen ear and ready wit in relation to dialogue. A typical exchange in Negativeland not only reveals each speaker’s character but seems to background them.
Take this passage as an example. The protagonist/narrator thinks back to when Gold Medal Spas were is just getting a start, putting up its first facility, in as part of the corporation’s unusual strategy, in an out-of-way-burg. The hero looks over the proposed site of their club and comments to his father-in-law, the chain’s PR person, “Roger, man,” I said (I never called anyone “man”) “check out the weeds. You’ve never seen such weeds.”
[The daughter chimes in.] “No kidding, Daddy, they’re everywhere. You don’t notice, and there they are.”
[The father returns:]“Jill, sweetie, Ken, settle down folks, let’s review some of the Dos and Don’ts. … Number one … no drugs. … Number two, there shall be no act without full regard for image. Don’t breathe without thinking, how do I look, is someone watching me, am I projecting the positivity consistent with the goals of the program …”
“No prob, Rog,” I put my arm around him and led him to the door. It was something I never did.
It’s a quirky, real and ironic dialogue. The father is stressing image. Is that why the hero is suddenly speaking and acting out of character? At the same time, each character’s relaxed assumption that they will succeed if they can muster enough bluster foretells their (and the time’s) hubris.
This is a vivid contrast to Mulligan Stew, come to think of it in that Sorrentino avoids dialogue and, even when it occurs between two people, most often one of the participants barely participates. This occurs, for instance, when Beaumont’s friend Martin Halpin takes him to dinner to warn him about the loose ladies. Beaumont totally ignores this admonishing while mindlessly repeating the names of items from the French menu
I’ve already argued that in this book Sorrentino gives little explanation of why women are gaining maddening ascendancy in society, but it could perhaps be ventured that the victims (men) are to blame. After all, we saw the ostensible author’s (Lamont’s) disastrous attempt to make time with a woman on his first date and also how his character (Beaumont) is ensnared by a team of fleecing dames. Moreover, Beaumont so-called friend, Halpin, is doubly adulterous, in that he is trying to steal his friend’s first love, Daisy, who herself is married to a third man.
Let’s think a little more about Beaumont. When a writer such as Fitzgerald handles a man who is more or less ruined by a woman, as he does in Tender Is the Night, he treats it in a way that, while putting a partial onus on the woman, he co-implicates the man and the whole social scene within which the couple moves as well as larger structural issues, such as that the hero is seduced into living off his wife’s money. In Mulligan, also, both the women, Corrie and Berthe, and the man are guilty, but the triggering effects of social circumstances seem to have dropped out of the causal circle. And by neglecting them, Sorrentino eliminates the need for dialogue and interaction, the kind that so searchingly reveal the influence of the milieu in Nufer and Fitzgerald.
The hilarious or somber high points of Mulligan are monologic: one letter in an abortive correspondence, an excerpt from a character’s journal or (as noted) one-sided conversations in which one of the speakers (listeners, really) stays mute or utters nonsense words.
I suggest that this limitation on the breadth of the novel, stems from nothing inside in the book itself, but from Sorrentino’s initial decision on how to view causation. If the upper middle class’s downward mobility stems from bad choices made by individuals, then a novel organized to highlight these decisions is a reasonable venture. But, on the other hand, this stance of attributing a larger social trend to individual behavior is sociologically bogus and aesthetically crippling. Books that avoid this trap -- Negativeland and The Apes of God were our examples – open a deeper level and, paradoxically, by linking the individual into a more collective circle, offer a more human view.
The same problematic emphasis, which sees no need for dialogue since each person is responsible for his/her own fate, that weakens Mulligan also wracks Abyss.
In a dream piece, XXIII, for instance, in which the protagonist goes to visit his deceased mother to apologize for not being with her when she died, when he gets to her apartment, he finds her saying,”I thought I’d ask you over so that we can listen to Lux Radio Theater.” They listen and no further conversation ensues.
In XXXVI, in a hilarious comic turn, reminiscent of his best pages, a letter to the editor by a Christian fanatic, which complains of the paper’s columnist, “Mr. Dufoy’s secular humanist beliefs and fashionable liberal ideas are not based on the Holy Bible, which alone, he might not be aware of, is the Word of God.” The author died before being able to mail this letter, which was found in a drawer with “some 1,500 pages of pornographic writings by the same author,” which Sorrentino goes on to describe in ribald detail.
Still, here, too, the emphasis is on a person as a discreet monad. When there is an interaction between two people, it is a nonstarter.
Now, to be fairer than I have been, not every one of Sorrentino’s books – I’m thinking of Aberrations of Starlight and Imaginative Qualities of Actual Things – has these drawbacks, but, as I’ve said, my search here is for an explanation of Rosset’s attitude and not a thorough examination of Sorrentino’s oeuvre, which, in any case, I’m not qualified to carry out.
My search for an explanation has led me to this. For much of Sorrentio’s work, an inadequate initial grasp of the social moment and the place in it of the social group on which his work is focused partially vitiates the power of his tremendous rhetorical, psychological and lyrical gifts, and blocks Sorrentino’s realization of his burning and then burned-out talent.
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Mulligan stew on the menu on Friday
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[
"cedar falls women's club",
"mulligan stew"
] | null |
[] |
2018-03-12T01:45:00-05:00
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CEDAR FALLS — The annual St. Patrick’s mulligan stew dinner is planned for 5 to 7 p.m. March 16 at the Cedar Falls Woman’s Club, with Gene and Bonnie Anderson
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https://wcfcourier.com/content/tncms/site/icon.ico
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https://wcfcourier.com/news/local/mulligan-stew-on-the-menu-on-friday/article_0a1d45a8-b09c-5ed2-99ee-3b5394b57380.html
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CEDAR FALLS — The annual St. Patrick’s mulligan stew dinner is planned for 5 to 7 p.m. March 16 at the Cedar Falls Woman’s Club, with Gene and Bonnie Anderson serving.
The menu is all-you-can-eat mulligan stew with Irish fever biscuits, shamrock salad and Blarney cake for dessert and beverage.
Cost is $9 for adults and $4 for children younger than 12 with tickets sold at the door. Beer and wine will be available for purchase.
The club house is at 304 Clay St. For more information, call Angie Andrews at 266-1431.
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https://drloihjournal.blogspot.com/2024/01/millers-kosher-mulligan-stew-recipe.html
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The Digital Research Library of Illinois History Journal™ : Solomon Miller's Kosher Mulligan Stew Recipe, the first Jewish Scoutmaster in America.
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[] |
[] |
[
""
] | null |
[
"Dr. Neil Gale",
"Ph.D"
] | null |
Solomon Miller's Kosher Mulligan Stew Recipe, the first Jewish Scoutmaster in America.
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en
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https://drloihjournal.blogspot.com/favicon.ico
|
https://drloihjournal.blogspot.com/2024/01/millers-kosher-mulligan-stew-recipe.html
|
The Digital Research Library of Illinois History Journal™ was created to help 6th through 12th-grade public and private school students in Illinois find a topic for their Chicago Metro History Day and Illinois History Day projects.
This blog is a free, not-for-profit resource that is not academically funded. The compiled data in the articles are not subject to copyright unless otherwise stated.
Instead of relying on pre-digested references and citations, these journal articles empower students to become independent researchers. It also encourages students to learn and engage in the vital skills of source exploration and evaluation, develop critical thinking skills, confidence in their research abilities, and a deeper understanding of the topic. This hands-on approach lays a strong foundation for future academic success, preparing students to navigate the information landscape and essential skills for academic success and beyond. Ultimately, the absence of references in this journal is not a void but an opportunity. It empowers students to become independent researchers, a valuable asset in today's digital dynamic knowledge ecosystem.
My passion for historical exploration spans from presenting my own project at the inaugural Chicago Metro History Fair in 1979 to judging at Illinois History Day in Springfield, Illinois, and exchanging ideas with university history professors from coast to coast.
Teachers and educators widely advocate for using uncited history articles, similar to newspaper and magazine pieces, as a pedagogical tool to train students in independent research and accurate citation practices.
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https://www.tiktok.com/%40history101/video/7270546759418400032
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Make Your Day
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""
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[] | null |
en
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dbpedia
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https://sheretired.wordpress.com/2013/11/20/mulligan-stew/
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Mulligan Stew
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[
"Arlene Poma"
] |
2013-11-20T00:00:00
|
As a struggling new homeowner and wife, I was introduced to Mulligan stew in the 80s. Money was always tight, and I remember existing on a diet of Top Ramen, bologna sandwiches and tuna casserole. At that time, bologna was affordable. One evening, my husband confessed that he was sick of my cooking. Most of…
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1480
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dbpedia
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http://cooktopcove.com/2024/02/12/my-nana-is-70-years-old-she-made-this-stew-the-other-day-and-said-it-was-the-best-shes-ever-had/
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en
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My nana is 70 years old. She made this stew the other day and said it was the best she's ever had!
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[
"Georgia Lynn Contributing",
"www.facebook.com"
] |
2024-02-12T00:00:00
|
COOKTOPCOVE.COM
|
http://cooktopcove.com/2024/02/12/my-nana-is-70-years-old-she-made-this-stew-the-other-day-and-said-it-was-the-best-shes-ever-had/
|
In the heartland of our beautiful patchwork of fields and pastures, there's a certain kind of magic that happens when we gather 'round the dinner table, especially when that table is graced with a hearty bowl of Mulligan Beef Stew. This humble dish is as rich in history as it is in flavor, finding its roots in the days where every little bit in the kitchen was precious. The stew, often a hodgepodge of the week's leftovers, transformed simple ingredients into a meal that brought families together after long, hardworking days. It's a forgiving and flexible meal, which is why I believe you'll find it the perfect recipe to cozy up to when you need a touch of home in your bowl.
Mulligan Beef Stew is a meal almost complete in itself, full of veggies and hearty proteins. However, nothing complements a stew quite like a good piece of freshly baked cornbread or some fluffy buttermilk biscuits, perfect for sopping up that delicious gravy. And if you're yearning for something green, a crisp side salad with a tangy vinaigrette provides a refreshing contrast to the rich flavors of the stew.
Advertisement
Homestyle Mulligan Beef Stew
Servings: Serves 6 to 8 souls looking for a taste of home.
Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 6 cups beef broth
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Directions
1. Begin by seasoning the beef chunks with salt and pepper, then toss them in flour to coat.
2. In a large pot, heat oil over medium heat. Place the floured beef in the pot and brown on all sides. Do this in batches if necessary to keep from crowding the pan.
3. Remove the beef and set it aside. In the same pot, add the onion and cook until softened, about 5 minutes. Toss in the garlic and cook for another minute until fragrant.
4. Pour in the beef broth to deglaze the bottom of the pot, scraping up those tasty browned bits. Then, return the beef to the pot.
5. Add the carrots, potatoes, celery, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the beef is tender.
6. Stir in the frozen peas and continue to cook for another 5 minutes. Adjust the seasoning with salt and pepper to your taste.
7. Discard the bay leaves and serve garnished with a sprinkle of chopped parsley if desired.
Variations & Tips
Advertisement
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1480
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https://thesuburbansoapbox.com/easy-mulligan-stew/
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Easy Mulligan Stew
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2023-01-07T16:30:00+00:00
|
Easy Mulligan Stew recipe is hearty comfort food you can make with whatever you have left in the kitchen! The classic beef stew you'll crave.
|
en
|
The Suburban Soapbox
|
https://thesuburbansoapbox.com/easy-mulligan-stew/
|
Easy Mulligan Stew is a classic recipe made with whatever you happen to have in the kitchen. Also known as, Hobo Stew or Community Stew, it’s slow simmered flavor is stick-to-your-ribs comfort food that’s great for cleaning out the fridge.
This article may contain affiliate links to products I use and love.
Mulligan Stew
If you’re a fan of comfort meals, this one is for you. This easy Mulligan Stew is the one beef stew recipe that totally reminds me of my childhood. Hearty, rich and not overly complicated in the flavor department. Just simple beef stew using what you have in your kitchen right now.
We’re doing a pretty good job of using up the ingredients we currently have on hand. Grocery prices have gone up, we’re eating all day long at home and food shortages are rumored to be on the horizon. I’m working on recipes that you can make with pantry staples and leftovers so we’re wasting as little as possible.
This Mulligan Stew recipe is as simple as it gets. You can use up all the remaining frozen vegetables, fresh vegetables and freezer meat you have in the fridge at the end of the week….there are no rules here. And you can spice it up with whatever you have in the spice cabinet to make it your own.
I’m just providing the most basic beef stew recipe for you to build off of, more of a tutorial in how to make a classic beef stew using some simple techniques to build maximum flavor with what you have on hand.
What is Mulligan Stew
If you’re not familiar with Mulligan Stew, it’s a stew that’s commonly called Hobo Stew or Community Stew in the US. American hobos back in the early 1900’s used to make this stew in camps to feed their neighbors. The homeless used to pull together all their collected food to create one big stew they could all share.
That’s how the stew originated and how we can learn to use up our leftover ingredients from previous meals earlier in the week.
Ingredients in Mulligan Stew
Nowadays, this recipe is made most often with beef. Mulligan is also the term for “Irishman” so the stew takes a few queues from a traditional Irish stew in flavor and ingredients.
This stew recipe, in particular, is made with beef, potatoes and a variety of vegetables like carrots, onions, green beans and peas. Again, you can add whatever ingredients you have in your kitchen the day you’re pulling this together.
Sometimes I like to add Lima Beans and corn, other days, it may be leftover asparagus or cauliflower in place of the potatoes.
If you don’t have beef, you can even make your Mulligan Stew with chicken or lamb.
How To Make It
This easy beef stew couldn’t be simpler to make.
Simply start with a good quality chuck roast, if you can find one. Otherwise, any type of stew meat will work for this recipe.
Cut your roast into bite sized pieces and toss in the cornstarch to coat.
Heat a heavy bottom stock pot or deep dutch oven with a bit of oil over medium high heat. (This is the dutch oven I have and use for almost everything.) Add the meat to the pan and sear until golden on all sides. Transfer to a bowl and drain off all but two tablespoons fat.
Return the pan to the heat and add the onions, celery and carrots to the pan. Cook for 2-3 minutes until beginning to caramelize. Stir in the garlic and cook for 1 minute longer.
Add the tomato paste stirring to coat. Cook until the tomato paste is caramelized and a deep Burgundy color. This will add TONS of flavor to your stew later on.
Add the seasonings and beef stock. Stir in the frozen vegetables, potatoes and return the meat to the pot. Cover and transfer to the oven for 1 hour.
Alternatively, you can cook this stew on the stovetop over low heat for 1 hour and up to 2 hours.
Tips for Perfect Beef Stew
Be sure to buy a good quality roast that’s good for long braising techniques like chuck roast, bottom round roast, rump roast or shoulder.
Potatoes matter….make sure you use a good, sturdy, waxy potato like Yukon Gold or red potatoes since they’ll hold together well in the stew. Russet potatoes will fall apart and become mushy in the stew.
Don’t skip the step of coating your beef in flour or cornstarch before browning. The flour and cornstarch act as a thickening agent when the stew cooks. Skipping this step will leave you with a very loose, broth-y stew.
Give your tomato paste time to caramelize, you will be rewarded with great flavor if you’re patient.
If you have wine lying around, you can deglaze the pan with up to 1/2 cup after the tomato paste is caramelized. Scrape up all those brown bits with a wooden spoon for extra flavor. I’m sure the hobos did this, too. 🙂
What To Serve With Beef Stew
We like to serve our Mulligan Stew over buttered egg noodles or a pile of mashed potatoes to make it extra hearty. Or you can serve it with a simple salad to make your dinner a little lighter.
You could even serve it with these easy Two Ingredient Biscuits for dipping!
If you like this stew recipe, you may also love this Thai Red Curry Beef Stew….it’s sooo good with a little spice. Or try this easy Chicken Marsala Stew for something a little different!
DON’T MISS A RECIPE! Follow us over on Instagram and Facebook for even more easy family recipes you can make at home!
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1480
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dbpedia
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2
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https://www.gourmandize.com/recipe-62005-mulligan-stew.htm
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en
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Mulligan Stew Recipe
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[] |
2015-04-24T00:00:00
|
Mulligan Stew. Discover our recipe rated 4.1/5 by 9 members.
|
/favicons/favicon.ico
|
Gourmandize
|
https://www.gourmandize.com/recipe-62005-mulligan-stew.htm
|
Mulligan Stew
By teagueboy71
Hearty main dish! Great for cold winter and fall days.
Rate this recipe 4.1/5 (9 Votes)
Ingredients
1 Tablespoon vegetable shortening
1 lb beef stew meat
1 teaspoon salt
1 small can tomato soup
2 soup cans water
6 carrots cut into chunks
6 potatoes cut into 8ths
2 medium onions cut into 4ths
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cut beef into bite size pieces. In large dutch oven melt shortening and brown beef.
Step 2
Once meat is browned add salt, tomato soup, and water. Cover tightly and cook until meat is tender. Watch closely so doesn't cook dry.
Step 3
Add potatoes, carrots, and onions. Cover and cook until vegetables are tender and stew becomes thick.
Add water if needed when cooking meat. This is a thick stew with no broth. As the stew begins to thicken, watch closely and stir often as bottom can scorch.
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Chef Tips and Tricks
How to trim and tie a roast
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Mulligan Stew Goulash
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https://www.freethesaurus.com/mulligan%2Bstew
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Synonyms for mulligan+stew in Free Thesaurus. Antonyms for mulligan+stew. . What are synonyms for mulligan+stew?
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TheFreeDictionary.com
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https://www.cheaprecipeblog.com/2024/02/mulligan-stew-with-ground-beef/
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Mulligan Stew With Ground Beef
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2024-02-15T03:56:57+00:00
|
Try this veggie-packed mulligan stew made with ground beef
|
en
|
Cheap Recipe Blog
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https://www.cheaprecipeblog.com/2024/02/mulligan-stew-with-ground-beef/
|
If you’re in the mood for a hearty stew, why not give this mulligan stew with ground beef a try? It’s affordable and adaptable – use this opportunity to clean out your fridge in the most delicious way.
What Is Mulligan Stew?
Mulligan stew, also known as hobo stew, originated in the early 1900s in the United States. The name “hobo stew” comes from the fact that this stew was commonly eaten by American hobos, who would scrounge together whatever ingredients they could find – vegetables and meat – and make a communal pot of soup.
History buffs: Do an image search of hobo stew history and be prepared to be fascinated.
Keeping that history in mind, you can imagine that there are many variations on mulligan stew, especially in its conception. It’s made with whatever is on hand, whatever can be found.
Today, most mulligan stew recipes are similar, consisting of seasoned broth, a variety of vegetables, and meat.
This recipe is unique in that it uses ground beef instead of stew meat.
Mulligan Stew With Ground Beef
There are many options for meat in this beef stew recipe. But this is Cheap Recipe Blog, after all. We’re all about the ground beef because it’s affordable and tastes great.
By all means, add some stew meat or even chopped steak. Both will taste great. This is a great chance to use up bits of frozen meat in your fridge.
Ingredients: What You’ll Need
This mulligan’s beef stew is super adaptable. By nature, it involves adding lots of different kinds of vegetables to a simmering pot. Here’s an adaptable list of ingredients:
Beef broth base: Instead of buying cans or a carton of beef broth, I opted to use beef broth base – a powdered bouillon. Another affordable option is beef-flavored Better Than Bouillon. I almost always substitute a broth paste or broth powder when a recipe calls for beef broth or chicken broth. It’s so much cheaper!
Beef: This recipe uses ground beef instead of beef stew meat. However, you can make mulligan stew with ground beef, stew meat, beef roast, steak – or a combination of some or all of these. If you have a bit of frozen stew meat waiting to be used up, you can cut it up and add it to the stew during the ground beef browning process. The ground beef tastes great on its own and is very affordable. Extra stew meat would only make it better!
Flour: This recipe is thick and stew-like. Just 1/4 cup of all purpose flour (or sub gluten free) works as a thickening agent to add some heft to the base of this stew. The flour can be omitted for paleo or Whole 30 diets, but keep in mind the stew will be less thick.
Vegetables: This is a very hearty stew full of meat and a variety of both frozen and fresh vegetables. The vegetable base is onions and garlic. Then fresh carrots, celery, and potatoes (yellow or russet potatoes) are added. I also used 2 cups of frozen mixed vegetables (the standard green bean, carrot, corn, and pea mixture). Some recipes call for lima beans and fresh tomatoes. Keep in mind, this recipe is flexible in terms of what vegetables you’re using.
Flavorings and seasonings: You’re gonna love the flavor of this soup! I added a variety of ingredients that flesh out the flavor of the soup. Try to stay true to the ingredients here, and note my substitution recommendations:
Tomato paste: This stew has a subtle tomato flavor. Tomato paste is recommended but you could substitute tomato sauce, tomato juice, tomato soup – with slightly different results, of course.
Apple cider vinegar: Or sub red wine vinegar
Worcestershire sauce
Italian seasoning
Fresh cracked black pepper: Lots of it!
Fresh parsley: Added right at the end
Scroll down for full list of ingredients and detailed recipe.
If you’re looking for another hearty, veggie-packed stew, check out this Midwestern booyah recipe.
Serving Suggestions
Serve this hearty ground beef stew with crusty bread, homemade buttermilk biscuits, cornbread or garlic bread.
Keep leftovers sealed and refrigerated and use within 2 to 3 days. This stew can also be frozen.
So are you convinced to try this mulligan stew recipe with ground beef yet? Believe me when I say the ground beef really works in this recipe. It also helps keep this stew very affordable.
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https://www.pinterest.com/pin/mulligan-stew--183873597278986249/
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2023-01-01T18:39:56+00:00
|
Also known as a community stew, a Mulligan Stew is a tasty way to bring folks together. This beef and potato stew is excellent comfort food on a cold day!
|
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Pinterest
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https://www.pinterest.com/pin/mulligan-stew--183873597278986249/
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1480
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1
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https://www.pinterest.com/pin/88594317652595875/
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2017-08-12T05:08:27+00:00
|
This version of Irish beef stew contains an abundance of vegetables that are simmered with flavorful chunks of beef brisket, making it a very tasty beef stew recipe.
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Pinterest
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https://www.pinterest.com/pin/soups--1125968643468643/
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3
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https://beyondgumbo.com/2016/03/08/mulligan-stew-for-st-patricks-day/
|
en
|
Mulligan Stew for St. Patrick’s Day
|
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2016-03-08T00:00:00
|
This year I'm making Mulligan Stew as a tribute to St. Patrick's Day. The stew is a variation of Irish Stew and is full of hearty meat, potatoes and root vegetables. My recipe includes some unusual ingredients--sausage, cauliflower and Brussels sprouts--which makes a delicious concoction. Mulligan Stew is also known as Hobo Stew--a stew cooked over…
|
en
|
beyondgumbo
|
https://beyondgumbo.com/2016/03/08/mulligan-stew-for-st-patricks-day/
|
This year I’m making Mulligan Stew as a tribute to St. Patrick’s Day. The stew is a variation of Irish Stew and is full of hearty meat, potatoes and root vegetables. My recipe includes some unusual ingredients–sausage, cauliflower and Brussels sprouts–which makes a delicious concoction. Mulligan Stew is also known as Hobo Stew–a stew cooked over an open fire with contributions of food items gathered by the hobos.
St. Patrick’s Day
St. Patrick’s Day, celebrated on March 17, gives homage to the foremost Irish Saint, St. Patrick who lived from AD 385–461. The holiday celebrates the introduction of Christianity into Ireland and is filled with parades and festivals, wearing of green and tributes to Irish culture and heritage. The holiday is celebrated around the world. In our city, we have a parade–riders on floats with beer in hand; they toss green beads to the crowds. Irish bands and Irish civic groups join in. I am always amazed at the Irish heritage which comes out to celebrate in our city on this very Irish day.
I can claim a bit of Irish heritage–my great-great-great grandmother was Irish with the surmane of Rose. Although this part of my ancestry is generally forgotten; it points to the melting pot of our country.
Hobo Stew
A Mulligan is a term for a common Irishman. Although there is no definite answer as to the origins of the stew, it probably began around the turn of the century during the influx of Irish immigration to this country. During this time and up to the depression, homeless folks would live in camps near railroad tracks. The hobos would each contribute an ingredient to the community stew which was cooked on an open fire in a large pot. The man in charge of cooking the stew was known as the “mulligan mixer.” The stew is a variation of an Irish Stew with meat, potatoes and vegetables.
Here are the vegetables for my Mulligan Stew.
My Introduction to Mulligan Stew
My introduction to Mulligan Stew is an interesting experience. This was on a weekend bicycling and camping trip along the rolling hills of the Natchez Trace deep in the heart of the Mississippi Delta. In this part of rural Mississippi, time stands still and I imagine that things haven’t changed much since the depression.
My friends prepared “Mulligan Stew” over an open campfire for supper. I watched as the cooks added each ingredient in layers to the Dutch oven on the fire. The stew has always stuck in my memory because of the unusual ingredients that were in the stew. These were Brussels sprouts, cauliflower and ground sausage. This experience was just a step in time away from the hobos cooking Mulligan Stew.
Healthy Ingredients
Although Mulligan Stew doesn’t typically contain cauliflower and Brussels sprouts, this variation added the vegetables. Both vegetables both belong to the cabbage family of Brassica oleracea, in the family Brassicaceae. These cruciferous vegetables are full of phytochemicals and vitamins and add a nutritious punch to the stew.
Mulligan Stew Recipe
Irish stew generally contains beef, lamb or mutton which is slowly cooked for several hours in a pot with root vegetables or whatever vegetables are available. My friends substituted sausage which cooked much quicker over a campfire. I tried several variations of the stew using an assortment of vegetables and potatoes. Here are the ingredients for the first variation. I included lima beans and corn in this one.
The stew is quick and easy to make. Just two steps really, after the vegetables are washed and cut up. The stew doesn’t need many spices since the sausage is already seasoned. Although I used mild sausage, a “hotter” variation can be made using hot sausage. This soup uses bulk pork sausage, which is browned in a pot; break the sausage up into chunks with a cooking spoon.
Here is the sausage and flavor ingredients for my second variation. The seasonings are Worcestershire sauce, beef bouillon, salt (optional) and black pepper. This variation included diced tomatoes rather than whole peeled tomatoes; either one adds tomato flavor which enhances the flavor of the soup.
The steps are to brown the ground sausage, onions and garlic (optional).
Cut up the vegetables in chunks. Here are the chunks of cauliflower.
Add water, beef bouillon, Worcestershire sauce, pepper, potatoes, tomatoes, and carrots. Simmer until the potatoes and carrots are tender, then add the Brussels sprouts and cauliflower.
Let simmer for about 30 additional minutes. The stew is ready to eat–a meal in one bowl!
Happy St. Patrick’s Day! Watch for leprechauns.
References
St. Patrick’s Day, W ikipedia. https://en.wikipedia.org/wiki/Saint_Patrick%27s_Day
What Is Mulligan Stew. Wisegeek. Copyright © 2003 – 2016 Conjecture Corporation http://www.wisegeek.com/what-is-mulligan-stew.htm
Mulligan Stew. Wikipedia://en.wikipedia.org/wiki/Mulligan_stew_(food)
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dbpedia
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3
| 73
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https://www.rochester.edu/College/translation/threepercent/2023/08/07/season-twenty-of-the-two-month-review-mulligan-stew-by-gilbert-sorrentino/
|
en
|
Season Twenty of the Two Month Review: “Mulligan Stew” by Gilbert Sorrentino « Three Percent
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2023-08-07T00:00:00
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en
|
https://www.rochester.edu/College/translation/threepercent/2023/08/07/season-twenty-of-the-two-month-review-mulligan-stew-by-gilbert-sorrentino/
|
As mentioned in this Reading the Dalkey Archive post, Mulligan Stew by Gilbert Sorrentino is going to be the next book featured on the Two Month Review podcast.
For anyone new to this podcast, episodes drop weekly—recorded live on YouTube, then disseminated as a traditional podcast through Apple, Spotify, etc.—and feature Chad W. Post (founder and publisher of Open Letter Books, editorial director of Dalkey Archive Press) and Brian Wood (author of Joytime Killbox), with occasional guests, breaking down a long book section by section, reading slowly to be able to unpack these so-called “difficult” books, providing entryways into these texts—all while trying to make each other laugh and demonstrate that books, that reading complicated fiction, can be quite pleasurable.
So, if this is your first time joining along, all you need to do is subscribe to the YouTube channel and/or the podcast feed (Apple, Spotify), read along, sit back, and enjoy. If you want to participate, you can share your thoughts, comments, and questions during the live YouTube recording, or email us directly at chad.post [at] rochester edu.
Again, here’s a personal explanation of why you should read Mulligan Stew, but if that’s not convincing—or concrete enough, plot-wise—here’s the jacket copy:
Widely regarded as Sorrentino’s finest achievement, Mulligan Stew takes as its subject the comic possibilities of the modern literary imagination. As avant-garde novelist Antony Lamont struggles to write a “new wave murder mystery,” his frustrating emotional and sexual life wreaks havoc on his work-in-progress. As a result, his narrative (the very book we are reading) turns into a literary “stew” an uproariously funny melange of journal entries, erotic poetry, parodies of all kinds, love letters, interviews, and lists—as Hugh Kenner in “Harper’s” wrote, “for another such virtuoso of the List you’d have to resurrect Joyce.” Soon, Lamont’s characters (on loan from F. Scott Fitzgerald, Flann O’Brien, James Joyce, and Dashiell Hammet) take on lives of their own, completely sabotaging his narrative. Sorrentino has vastly extended the possibilities of what a novel can be in this extraordinary work, which both parodies and pays homage to the art of fiction.
On the schedule below, you’ll find the page numbers for the NEW edition, and for the OLD Dalkey Archive/Grove Press printings. It’s not important which one you use, but the page numbers are slightly different for the two editions, so if you’re reading along, you’ll want to pay attention. (Pages from the new, Dalkey Essentials edition, are listed first, page numbers from the earlier editions are in parentheses.)
September 7: Front Matter-66 (Front Matter-55): YouTube link
September 21: 67-148 (56-124)
September 28: 149-196 (125-164)
October 5: 197-261 (164-221)
October 12: 262-327 (222-277)
October 26: 328-395 (278-336)
November 2: 396-455 (337-388)
November 9: 456-End (389-End)
The dates above are the expected dates for the live YouTube recording (the podcast version comes out a day later), but we sometimes have to shift the date based on the schedules of the hosts and guests. So follow Two Month Review, Chad W. Post, and Open Letter on Twitter/X for additional information.
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https://www.mulliganstewchicago.com/site/
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Mulligan Stew
|
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|
https://www.mulliganstewchicago.com/site/
|
Mulligan Stew has been a fixture in the Irish/Celtic Music Scene in Chicago since 1978. They got their start playing in several nostalgic locations such as Durty Dicks, Kilkenny Castle Inn, Glenshesk Public House, O’Sullivans, Callahans, Irish Mill Inn & Irish Eyes. More recently you will have seen them playing at many local venues like Abbey Pub, Andys, Claddagh Pub, Curragh, Moher, Celtic Knot, Bridie McKennas, Johnny O’Hagens, Carraig Pub at Gaelic Park, Fifth Province Pub at Irish American Heritage Center and many others as well as Chicago Irish Fest, Gaelic Park Irish Festival, Iowa Irish Fest and Milwaukee Irish Fest.
Their song selections come from Traditional Irish Music, Irish Drinking Songs, Folk, Rock, Bluegrass & Country Music. Mark is the last remaining original member of the band. The original instrumentation of the group was Vocals, Guitars & Bass. Since then, they have added a fiddle/mandolin player and more recently, percussion.
|
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1480
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dbpedia
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3
| 24
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https://www.yourdictionary.com/mulligan-stew
|
en
|
Mulligan Stew Definition & Meaning
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Mulligan Stew definition: A stew made of bits of various meats and vegetables.
|
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/favicon.png
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https://www.yourdictionary.com/mulligan-stew
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https://kids.kiddle.co/Mulligan_stew
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Mulligan stew facts for kids
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Learn Mulligan stew facts for kids
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https://kids.kiddle.co/Mulligan_stew
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Type Stew Place of origin United States Main ingredients
Mulligan stew, also known as Hobo stew, is a type of stew said to have been prepared by American hobos in camps in the early 1900s.
Another variation of mulligan stew is "community stew", a stew put together by several homeless people by combining whatever food they have or can collect. Community stews are often made at "hobo jungles", or at events designed to help homeless people.
Description
Mulligan stew is broadly defined as a stew made of odds and ends or any available ingredients. A description of mulligan stew appeared in a 1900 newspaper:
Another traveler present described the operation of making a "mulligan." Five or six hobos join in this. One builds a fire and rustles a can. Another has to procure meat; another potatoes; one fellow pledges himself to obtain bread, and still another has to furnish onions, salt and pepper. If a chicken can be stolen, so much the better. The whole outfit is placed in the can and boiled until it is done. If one of the men is successful in procuring "Java," an oyster can is used for a coffee tank, and this is also put on the fire to boil. Incidentally, it may be mentioned that California hobos always put a "snipe" in their coffee, to give it that delicate amber color and to add to the aroma. "Snipe" is hobo for the butt end of a cigar that smokers throw down in the streets. All hobos have large quantities of snipes in their pockets, for both chewing and smoking purposes. A "beggar stew" is a "mulligan," without any meat.
Ingredients
"Mulligan" is a stand-in term for any Irishman, and Mulligan stew is simply an Irish stew that includes meat, potatoes, vegetables, and whatever else can be begged, scavenged, found or stolen. A local Appalachian variant is a burgoo, which may comprise such available ingredients as possum or squirrel. Only a pot and a fire are required. The hobo who put it together was known as the "mulligan mixer."
During the Great Depression, homeless men (hobos) would sleep in a "hobo jungle" (a campsite used by the homeless near a railway). Traditionally, the jungle would have a large campfire and a pot into which each person would put in a portion of their food, to create a shared dish that was, hopefully, more tasteful and varied than his original portion. Usually, they would afterward enjoy themselves with story-telling and, sometimes, the drinking of alcohol.
In popular culture
Literature
In Louis Sachar's book Wayside School is Falling Down
In Shel Silverstein's poem "Ickle Me, Pickle Me, Tickle Me Too", the character Tickle "serve[s] coffee and mulligan stew".
In L.P. Wallinger's book The Mystery of the Jaguar's Eye
In George R.R. Martin's book series A Song of Ice and Fire, the impoverished smallfolk of King's Landing rely often on a communal stew called Bowl of Brown for sustenance - Bowl of Brown is the fictional equivalent of Mulligan Stew
John Varley's The Golden Globe has an extended description of the mulligan as a perpetual stew.
Music
The verse to Rodgers and Hart's showtune "The Lady Is a Tramp" (from the 1937 Babes in Arms) begins: "I've wined and dined on Mulligan Stew, and never wished for turkey."
A phrase in a line from Jefferson Airplane's song "Rejoyce" (1967) is: "Mulligan stew for Bloom".
The song "Old Pigweed" on Mark Knopfler's album The Ragpicker's Dream describes a mulligan stew being prepared, but ruined, by addition of old pigweed.
A line in the song "Jitterbug Boy" on Tom Waits' album Small Change is written as: "I've burned hundred dollar bills, I've eaten mulligan stew" in reference to the wildly varied and most likely fabricated experiences of the narrator.
Elvis Presley's version of "Old MacDonald Had a Farm" contained the ending line: "If those animals ever get out of line, we'll have a Mulligan stew!"
A line in the song "Whistlin Past the Graveyard" on Tom Waits' album Blue Valentine is: "Cooked up a mess o' mulligan and got into a fight". The opening verses of this song contain railroad/hobo-related imagery.
Harry "Haywire Mac" McClintock's song, "The Bum Song No. 2", includes the line: "Some folks like their high class stuff and lots of service too, but give me a shady jungle and a can of Mulligan Stew."
Television
(Alphabetical by series title)
In The Abbott and Costello Show episode, "Car Trouble", the pair encountered two hobos. Lou tried to ask for a cup of coffee but they insisted he had to put something in the mulligan. A third hobo then appeared with a prize hen stolen from a nearby farmer.
|
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1480
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dbpedia
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2
| 13
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https://butteryourbiscuit.com/hobo-stew-mulligan-stew/
|
en
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Easy Mulligan Stew
|
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[
""
] | null |
[
"Wendie",
"www.facebook.com"
] |
2023-08-16T02:15:57+00:00
|
Hobo stew is a thick and hearty one-pot meal with lots of bold flavors. Loaded with ground beef and vegetables, super budget-friendly and perfect for a crowd!
|
en
|
Butter Your Biscuit
|
https://butteryourbiscuit.com/hobo-stew-mulligan-stew/
|
Reader Interactions
Comments
|
|||||
1480
|
dbpedia
|
2
| 44
|
https://queenrecipe.com/2024/05/08/mulligan-stew/
|
en
|
Mulligan Stew Recipe: Hearty and Flavorful Comfort Food
|
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[
""
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[
"queen recipe"
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2024-05-08T00:00:00
|
Warm up with our Mulligan Stew recipe. A hearty and flavorful comfort food perfect for cozy nights in. Discover how to make it now!
|
en
|
Queen Recipe
|
//queenrecipe.com/2024/05/08/mulligan-stew/
|
Mulligan Stew is a hearty and flavorful dish that has been enjoyed by many for generations. This classic Irish dish is made with a variety of ingredients, including beef, vegetables, and beans, and is typically slow-cooked to perfection. The origins of Mulligan Stew can be traced back to the early 1900s, when it was said to have been prepared by American hobos in camps.
Over the years, Mulligan Stew has become a staple in many households and is often served at community events and gatherings. The dish has also evolved to include a variety of different ingredients and variations, depending on the region and personal preferences. Despite its humble beginnings, Mulligan Stew has become a beloved dish that is enjoyed by many around the world.
Key Takeaways
Mulligan Stew is a classic Irish dish made with beef, vegetables, and beans that has been enjoyed for generations.
The dish originated in the early 1900s and was said to have been prepared by American hobos in camps.
Mulligan Stew has become a staple in many households and has evolved to include a variety of different ingredients and variations.
Historical Origins
Etymology
The origins of the term “Mulligan Stew” are somewhat uncertain. Some sources claim that the word “Mulligan” is a corruption of the Irish Gaelic word “meallagan,” which means a dish made from odds and ends. Others suggest that the word comes from the name of a Canadian chef named Mulligan, who was famous for making stews from whatever ingredients he had on hand.
Regardless of its etymology, Mulligan Stew has a long history in North America. It was a popular dish among hobos and other itinerant workers during the early 20th century, who would often make the stew from whatever ingredients they could scavenge. The dish was also a staple of the logging camps and mining towns of the American West, where it was often made in large cauldrons over open fires.
Early Recipes
The earliest recipes for Mulligan Stew were very simple, consisting of little more than meat, potatoes, and onions. Over time, however, the dish evolved to include a wider variety of ingredients, including vegetables, beans, and grains. Some recipes even called for the addition of beer or wine to give the stew a richer flavor.
One of the earliest published recipes for Mulligan Stew appeared in the 1910 edition of “The Settlement Cook Book,” a popular cookbook aimed at immigrant women. The recipe called for beef, potatoes, onions, and carrots, cooked together in a large pot with water and seasonings. Another early recipe, published in a 1927 issue of “Good Housekeeping” magazine, called for the addition of canned tomatoes, rice, and green peppers.
Despite its humble origins, Mulligan Stew has remained a popular dish in North America to this day. It is often served at community events and potlucks, where it is still made from whatever ingredients are on hand.
Cultural Significance
Mulligan Stew has a cultural significance that goes beyond its humble ingredients. The dish is said to have originated from the early 1900s, where it was prepared by American hobos in camps. Mulligan Stew was a communal dish made by combining whatever food the hobos had or could collect 1.
In Literature
Mulligan Stew has been mentioned in various literary works.For instance, in John Steinbeck’s novel “The Grapes of Wrath,” the character Tom Joad enjoys a pot of Mulligan Stew with his fellow travelers. Similarly, in Jack Kerouac’s “On the Road,” protagonist Sal Paradise savors a bowl of Mulligan Stew in a hobo jungle. 3.
In Media
Mulligan Stew has been featured in various films and TV shows. For instance, in the movie “Sullivan’s Travels,” the main character John Sullivan disguises himself as a hobo and eats Mulligan Stew with his fellow vagabonds 4. In the TV show “Downton Abbey,” the character Daisy prepares a pot of Mulligan Stew for the servants’ dinner 5.
Mulligan Stew’s cultural significance lies in its association with the working-class and the downtrodden. The dish symbolizes resilience, unity, and shared humanity that was born out of challenging times 6. Today, Mulligan Stew has evolved from its “anything goes” origin and is enjoyed by people from all walks of life.
Ingredients and Variations
Traditional Ingredients
Mulligan Stew is a hearty and filling dish that typically includes beef, potatoes, onions, and carrots. Other common ingredients include garlic, celery, and various herbs and spices such as bay leaves, oregano, and basil. The stew is typically thickened with flour or cornstarch and often includes canned or frozen vegetables such as peas, corn, and green beans.
Regional Variations
While the traditional ingredients of Mulligan Stew remain fairly consistent, there are many regional variations of the dish. In some areas, the stew may include additional vegetables such as turnips, parsnips, or rutabagas. Some recipes call for the addition of beer or red wine to enhance the flavor of the stew.
In the southern United States, Mulligan Stew is often referred to as “Hobo Stew” and may include ingredients such as lima beans, cabbage, and okra. Some versions of the stew may also include spicy ingredients such as jalapenos or chili powder.
In Ireland, Mulligan Stew is often made with lamb instead of beef and may include ingredients such as barley, leeks, and thyme. The stew is often served with Irish soda bread.
Overall, Mulligan Stew is a versatile dish that can be adapted to suit a variety of tastes and preferences. Whether you prefer a traditional version of the stew or a regional variation, Mulligan Stew is sure to satisfy your appetite and warm you up on a chilly evening.
Preparation Techniques
Cooking Methods
Mulligan stew can be cooked in a variety of ways, including on the stovetop, in a slow cooker, or in the oven. Regardless of the cooking method, it is important to brown the beef before adding it to the stew. This not only adds flavor but also helps to seal in the juices.
For stovetop cooking, the beef is browned in a skillet before being added to the stew pot. The onions and garlic are also cooked in the skillet before being added to the pot. The stew is then cooked on low heat for several hours until the meat is tender.
For slow cooker cooking, the beef is also browned in a skillet before being added to the slow cooker. The onions and garlic are cooked in the skillet before being added to the slow cooker. The stew is then cooked on low heat for several hours until the meat is tender.
For oven cooking, the beef is browned in a Dutch oven before being added to the pot with the other ingredients. The stew is then cooked in the oven for several hours until the meat is tender.
Serving Suggestions
Mulligan stew is a hearty and satisfying dish that can be served on its own or with a variety of sides. Some popular serving suggestions include crusty bread, mashed potatoes, or rice. The stew can also be garnished with fresh herbs or a dollop of sour cream.
To make the dish more flavorful, some cooks like to add additional seasonings such as bay leaves, thyme, or Worcestershire sauce. Others like to add vegetables such as carrots, potatoes, or peas to make the dish more nutritious.
Regardless of how it is served, Mulligan stew is a classic dish that is sure to please.
Nutritional Information
Caloric Content
Mulligan Stew is a hearty and filling dish that is perfect for cold winter nights. It is made with a variety of ingredients, including beef, potatoes, carrots, and other vegetables. The caloric content of Mulligan Stew can vary depending on the recipe and the serving size.
According to Taste of Home, a serving of Mulligan Stew that is 1-1/3 cups contains approximately 300 calories. This serving size also contains 24 grams of protein, 10 grams of fat, and 29 grams of carbohydrates. However, it is important to note that the caloric content can vary depending on the specific recipe and the ingredients used.
Dietary Considerations
Mulligan Stew can be a nutritious and healthy meal option, but it is important to consider certain dietary restrictions and considerations. For example, individuals who are watching their sodium intake should be careful when consuming Mulligan Stew, as it can be high in sodium.
However, there are ways to make Mulligan Stew healthier and more nutritious. For example, using lean cuts of beef and adding more vegetables can increase the nutritional value of the dish. Additionally, using low-sodium beef broth or homemade broth can reduce the overall sodium content of the stew.
Overall, Mulligan Stew can be a delicious and satisfying meal option, but it is important to consider the caloric content and dietary restrictions when consuming this dish. By making small adjustments and using healthy ingredients, individuals can enjoy this classic stew while still maintaining a healthy and balanced diet.
Pairing and Cuisine
Wine and Beverage Pairings
Mulligan Stew is a hearty and savory dish that pairs well with a variety of beverages. Red wine is a classic pairing for beef-based stews, and Mulligan Stew is no exception. A full-bodied red wine such as Cabernet Sauvignon or Merlot can complement the rich flavors of the stew. For those who prefer white wine, a Chardonnay or Sauvignon Blanc can also work well.
For non-alcoholic options, a glass of cold beer or a mug of hot apple cider can be a great accompaniment to the stew. The carbonation of beer can help cut through the richness of the stew, while the sweetness of apple cider can complement the savory flavors.
Complementary Dishes
Mulligan Stew, a satisfying meal on its own, pairs well with complementary dishes to enhance variety and balance. A crisp green salad dressed with vinaigrette offers a refreshing contrast to the hearty stew. Enjoy warm slices of crusty bread or dinner rolls to soak up the savory broth, adding an extra layer of comfort.
For vegetable enthusiasts, roasted or steamed root vegetables like carrots, parsnips, and turnips can elevate the meal with their sweet and earthy flavors, complementing the savory stew.
In conclusion, Mulligan Stew’s versatility shines as it harmonizes with various beverages and side dishes. Whether you prefer a glass of red wine or a mug of hot cider, Mulligan Stew promises to delight your palate and warm your spirit.
Home Cooking Tips
Ingredient Substitutions
Mulligan Stew is a flexible recipe that can be adjusted to suit your preferences or the ingredients you have on hand. If you don’t have beef, you can substitute it with chicken, pork, or lamb. You can also use a combination of meats. For a vegetarian version, you can use mushrooms, tofu, or tempeh instead of meat.
If you don’t have some of the vegetables called for in the recipe, you can substitute them with other vegetables that you like or that are in season. For example, you can use sweet potatoes instead of regular potatoes, or green beans instead of peas. You can also add other vegetables to the stew, such as bell peppers, zucchini, or corn.
Cookware Recommendations
Mulligan Stew can be cooked in various pots, depending on your preference and quantity. A Dutch oven is popular for its versatility on stovetops or in ovens, and its ample capacity. Alternatively, a slow cooker offers convenience if you prefer a “set it and forget it” approach.
If you lack a Dutch oven or slow cooker, opt for a large oven-safe pot or casserole dish with a lid. Ensure it’s spacious enough to comfortably accommodate all ingredients, avoiding overcrowding.
By following these ingredient substitutions and cookware recommendations, you can create a delicious and unique Mulligan Stew that suits your taste and cooking style.
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1480
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dbpedia
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2
| 52
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https://www.expandthetable.net/mulligan-stew
|
en
|
Mulligan Stew
|
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[] |
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[
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en
|
expandthetable
|
https://www.expandthetable.net/mulligan-stew
|
Directions
1. Take cubed beef and marinate in balsamic vinegar for 2 hours or longer. This is helpful for slighter tougher cuts of beef.
2. In heavy pan over medium heat, heat olive oil. Drain and reserve liquid. Add cubed beef and sprinkle flour over the beef. Stir to combine. Cook about 3-4 minutes, or until beef cubes are browned. Remove and set aside.
3. Add onions, garlic, carrots, potatoes and thyme sautéing gently for about 10 minutes. Add more oil if necessary.
4. Add back beef cubes and reserved liquid to vegetables, along with canned tomatoes, wine or beer, sugar, salt and pepper. Bring to a boil and then lower heat to a simmer.
5. Cover and cook for 1 1/2 to 2 hours or until beef is tender. Correct seasoning.
Notes:
1. As this is an improvised stew, feel free to add vegetables on hand—turnips, parsnips, mushrooms, peas and so on. While fresh is always better, use canned or frozen when needed. Use about 3 pounds of vegetables.
2. If you do not use or have wine or beer, marinate the beef in 2 -3 tablespoons balsamic vinegar. Drain before sautéing and do not add back into mixture.
3. After Step 4, you may also cook the stew in a 325 oven for 2 hours or until beef is tender.
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1480
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dbpedia
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1
| 4
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https://anaffairfromtheheart.com/mulligans-stew/
|
en
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Simple Family Beef Stew Recipe
|
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2024-03-13T16:11:45+00:00
|
This old family recipe for Mulligan's Beef Stew is made with simple ingredients and can be made on the stovetop or in your slow cooker.
|
en
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An Affair from the Heart
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https://anaffairfromtheheart.com/mulligans-stew/
|
An oldie but a goodie! This hearty and easy recipe for Mulligan Stew features tender beef chunks simmered with carrots and potatoes in a tomato soup broth. This stovetop recipe is perfect for a quick family dinner.
This stew recipe bears my Mother-in-Law’s name in their church cookbook, and this family recipe is her “claim to fame” among stew recipes.
I always say that church cookbooks are the best because who is going to share a recipe with their whole community with their name attached if it’s terrible? No way, I mean who needs to be judged?
If you have never made stew before, try this one. It’s a simple and easy-to-follow recipe that you can make in your crock pot or on your stovetop. It is the perfect comfort food that we simply serve with bread and butter.
This recipe is my hubby’s favorite comfort food, and he especially loves it when it’s snowing and blowing outside. Not that it has to be cold to enjoy this, we eat it year-round!
Mulligan Stew
You really can’t go wrong with classic ingredients like beef, carrots, and potatoes. True stew staples that add flavor, texture, and color to a hearty and nourishing dish. Simmering these ingredients with onions, tomato soup, and some browning sauce creates a savory, wholesome dish that’s bound to be loved by all.
Mulligans Stew
This mulligan stew recipe is a true classic. Thought to have originated in the early 1900’s by American hobos when food was often scarce, this stew was usually made with whatever meat or vegetables people could scrape together.
Nowadays our access to food is a little easier but it’s still a great recipe to come back to as food prices increase as you can use whatever you’d like to make this mulligan stew.
If you love this beef stew recipe you are sure to love these too: Beef and Barley Stew, Ground Beef Ragout, or Beef and Noodles.
Mulligan Beef Stew
Simple to prepare with your choice of meat and fresh or frozen vegetables, this mulligan beef stew is very versatile and easily customizable. I’d say it’s also a great ‘clean out the fridge’ kind of stew where you can use whatever leftover ingredients you have at the end of the week. Serve the stew with these Buttermilk Biscuits or this Honey Cornbread and you’ve got the perfect meal.
Ingredients for this easy recipe for mulligan stew
For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.
Beef stew meat – Choose your favorite type of stew meat.
Oil – I like to use extra virgin olive oil but any kind of oil will work.
Salt and pepper – Add salt and black pepper to taste.
Tomato soup – A can of tomato soup adds flavor.
Water – Use 2 cans of the tomato soup can.
Carrots – Sliced carrots add some color and texture.
Potatoes – Any type of potatoes, cubed, add more flavor and texture.
Onion – I used a white onion, chopped, but any type of onion will work.
Celery seed – Celery seed adds more flavor.
Kitchen Bouquet – This browning sauce is optional but it does add a deep savory flavor.
I like to add a couple of chopped stalks of celery to mine also. My Mother-in-law uses frozen stew veggies in hers sometimes, too. The other thing that makes this super yummy is if you can find those little frozen pearl onions, but I can’t always find them.
How to make this mulligan stew recipe
This one-pot beef stew comes together quickly and easily.
Heat oil in a Dutch oven over medium heat. Add stew meat, and season with salt and pepper. Use a wooden spoon to gently stir. Brown meat evenly and stir to remove any of the brown bits at the bottom of the pot. Add Kitchen Bouquet.
Reduce heat. Add tomato soup and water, cover, and let simmer for about an hour, or until meat is tender.
Add carrots, onion, potatoes, and celery seeds. Cover and cook for 30 minutes more. If there is not enough liquid add a little water. If the stew is too thin, cook uncovered to thicken.
Leftover mulligan stew can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the leftovers for up to 3 months. Defrost in the fridge overnight and reheat over the stove or in the microwave.
Love it? Pin it!
If you love this hobo stew make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
FAQs about this classic Irish stew
What is Mulligan stew made of? Mulligan stew is usually made with meat, potatoes, and vegetables. You can also throw in whatever else you have on hand.
Why do they call it Mulligan stew? This soup is called Mulligan after a popular Irish last name as the stew is an adaptation of a classic Irish Beef Stew. During the Great Depression, this type of stew was made with whatever food scraps people could find.
What is another name for mulligan stew? Another name for Mulligan stew is hobo stew.
What is hobo stew made of? A hobo stew is made with whatever meat or vegetables you can scrounge up.
What is a Mulligan? A Mulligan is a stew made from odds and ends, food scraps, or whatever bits and pieces you can find.
What’s a great side dish to Beef Stew?
Peasant Bread
Crusty Dutch Oven Bread
Crock Pot Applesauce
Cheesy Cornbread Drop Biscuits
Substitutions
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
Use ground beef instead of beef chunks.
Try adding green beans or corn for more veggie goodness.
Substitute a combination of tomato paste and cold water for the tomato soup.
Tips & Tricks
If possible, use a waxy potato which will hold up better in the stew. Russet potatoes may be too starchy and dissolve in the stew but red potatoes will hold up better.
Make slow cooker mulligan stew by letting the ingredients simmer on low in your slow cooker instead of over the stove. Simmer the beef first then place everything in the slow cooker.
For added flavor stir in a few bay leaves, a few cloves garlic, or Worcestershire sauce.
If you’d prefer mulligan soup, add beef broth or chicken broth to thin out the stew.
For a heartier stew add lima beans or any canned beans you happen to have in the pantry.
If you want a super thick stew you can stir one of the following thickening agents; all-purpose flour or cornstarch.
More Recipes to Love
Oyster Stew
Rustic Harvest Stew
Taco Stew
Stuffed Pepper Soup
Hamburger Soup With Or Without Noodles (pictured above)
This Mulligan’s Beef Stew is the perfect comfort food. I hope that your family loves it for generations to come, just as mine has.
This recipe was originally posted on December 9, 2015. It has been updated to improve user experience and reshared on March 13, 2024.
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dbpedia
|
2
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https://beyondgumbo.com/2016/03/08/mulligan-stew-for-st-patricks-day/
|
en
|
Mulligan Stew for St. Patrick’s Day
|
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2016-03-08T00:00:00
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This year I'm making Mulligan Stew as a tribute to St. Patrick's Day. The stew is a variation of Irish Stew and is full of hearty meat, potatoes and root vegetables. My recipe includes some unusual ingredients--sausage, cauliflower and Brussels sprouts--which makes a delicious concoction. Mulligan Stew is also known as Hobo Stew--a stew cooked over…
|
en
|
beyondgumbo
|
https://beyondgumbo.com/2016/03/08/mulligan-stew-for-st-patricks-day/
|
This year I’m making Mulligan Stew as a tribute to St. Patrick’s Day. The stew is a variation of Irish Stew and is full of hearty meat, potatoes and root vegetables. My recipe includes some unusual ingredients–sausage, cauliflower and Brussels sprouts–which makes a delicious concoction. Mulligan Stew is also known as Hobo Stew–a stew cooked over an open fire with contributions of food items gathered by the hobos.
St. Patrick’s Day
St. Patrick’s Day, celebrated on March 17, gives homage to the foremost Irish Saint, St. Patrick who lived from AD 385–461. The holiday celebrates the introduction of Christianity into Ireland and is filled with parades and festivals, wearing of green and tributes to Irish culture and heritage. The holiday is celebrated around the world. In our city, we have a parade–riders on floats with beer in hand; they toss green beads to the crowds. Irish bands and Irish civic groups join in. I am always amazed at the Irish heritage which comes out to celebrate in our city on this very Irish day.
I can claim a bit of Irish heritage–my great-great-great grandmother was Irish with the surmane of Rose. Although this part of my ancestry is generally forgotten; it points to the melting pot of our country.
Hobo Stew
A Mulligan is a term for a common Irishman. Although there is no definite answer as to the origins of the stew, it probably began around the turn of the century during the influx of Irish immigration to this country. During this time and up to the depression, homeless folks would live in camps near railroad tracks. The hobos would each contribute an ingredient to the community stew which was cooked on an open fire in a large pot. The man in charge of cooking the stew was known as the “mulligan mixer.” The stew is a variation of an Irish Stew with meat, potatoes and vegetables.
Here are the vegetables for my Mulligan Stew.
My Introduction to Mulligan Stew
My introduction to Mulligan Stew is an interesting experience. This was on a weekend bicycling and camping trip along the rolling hills of the Natchez Trace deep in the heart of the Mississippi Delta. In this part of rural Mississippi, time stands still and I imagine that things haven’t changed much since the depression.
My friends prepared “Mulligan Stew” over an open campfire for supper. I watched as the cooks added each ingredient in layers to the Dutch oven on the fire. The stew has always stuck in my memory because of the unusual ingredients that were in the stew. These were Brussels sprouts, cauliflower and ground sausage. This experience was just a step in time away from the hobos cooking Mulligan Stew.
Healthy Ingredients
Although Mulligan Stew doesn’t typically contain cauliflower and Brussels sprouts, this variation added the vegetables. Both vegetables both belong to the cabbage family of Brassica oleracea, in the family Brassicaceae. These cruciferous vegetables are full of phytochemicals and vitamins and add a nutritious punch to the stew.
Mulligan Stew Recipe
Irish stew generally contains beef, lamb or mutton which is slowly cooked for several hours in a pot with root vegetables or whatever vegetables are available. My friends substituted sausage which cooked much quicker over a campfire. I tried several variations of the stew using an assortment of vegetables and potatoes. Here are the ingredients for the first variation. I included lima beans and corn in this one.
The stew is quick and easy to make. Just two steps really, after the vegetables are washed and cut up. The stew doesn’t need many spices since the sausage is already seasoned. Although I used mild sausage, a “hotter” variation can be made using hot sausage. This soup uses bulk pork sausage, which is browned in a pot; break the sausage up into chunks with a cooking spoon.
Here is the sausage and flavor ingredients for my second variation. The seasonings are Worcestershire sauce, beef bouillon, salt (optional) and black pepper. This variation included diced tomatoes rather than whole peeled tomatoes; either one adds tomato flavor which enhances the flavor of the soup.
The steps are to brown the ground sausage, onions and garlic (optional).
Cut up the vegetables in chunks. Here are the chunks of cauliflower.
Add water, beef bouillon, Worcestershire sauce, pepper, potatoes, tomatoes, and carrots. Simmer until the potatoes and carrots are tender, then add the Brussels sprouts and cauliflower.
Let simmer for about 30 additional minutes. The stew is ready to eat–a meal in one bowl!
Happy St. Patrick’s Day! Watch for leprechauns.
References
St. Patrick’s Day, W ikipedia. https://en.wikipedia.org/wiki/Saint_Patrick%27s_Day
What Is Mulligan Stew. Wisegeek. Copyright © 2003 – 2016 Conjecture Corporation http://www.wisegeek.com/what-is-mulligan-stew.htm
Mulligan Stew. Wikipedia://en.wikipedia.org/wiki/Mulligan_stew_(food)
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1480
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https://www.nytimes.com/1971/06/06/archives/mulligan-stew-irving-wallace-rewrites-ulysses.html
|
en
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Mulligan Stew Irving Wallace Rewrites “Ulysses”
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[
"Anthony Burgess"
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1971-06-06T00:00:00
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A Burgess parodies J Joyce as I Wallace
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en
|
/vi-assets/static-assets/favicon-d2483f10ef688e6f89e23806b9700298.ico
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https://www.nytimes.com/1971/06/06/archives/mulligan-stew-irving-wallace-rewrites-ulysses.html
|
It was eight o'clock on a June morning with the sun shining on the bay, and the women of Sandy cove were at their household chores or doing their shopping, most of them in their customary attire for summer and winter alike of drab wool and, if they were out of doors, a coarse shawl by way of headgear.
Few of them heard and none of them heeded the blasphemous tones of a young plump medical student who appeared on the roof of a tower that rose high above the suburb and greeted the morning with the Latin words that begin the Roman Catho lic mass.
The tower was of the kind called Martello. It had been erected, with many others of its type, all along the coast of Ireland by William Pitt, prime minister of England, during the time when an invasion by Na poleon had seemed to be imminent. Now it was rented by the young medical student and his friend for a trifling sum paid annually to the Secretary of State for War. At this time Ireland was still under English rule.
The student, Mulligan, was shav ing himself with an old ‐ fashioned cut‐throat razor and quipping coarse ly at his friend, Stephen Dedalus, who leaned on the top of the stairs that led to the living quarters from the roof and looked coldly at his friend, Mulligan. His friend was shav ing with care and oblivious of the cold look.
“Your name, my friend,” he said at length, “is like a Greek name. Have you ever thought that it was like a Greek name?”
“Yes,” said Dedalus at length. “It's the name of the first man to be air borne. It was in Crete. The spelling is a little different though, I guess.”
“Is that so?” said Mulligan. “I thought all your family were Irish but I guess I've not really thought about it all that much before.” He carefully removed a patch of lather and stubble from his chin. “It's kind of mockery, I guess. We must go to Athens sometime when I can raise the needful. Haines says there is a little place on the Piraeus where you can get the best ouzo and mous saka in the whole of the Aegean.”
“How long is Haines going to stay here?” said Stephen.
“He's dreadful, isn't he?” said Mul ligan after he had shaved further along his plump face. “He is a heavy Anglo‐Saxon who thinks that you're not a gentleman. Jesus, these bloody English. He comes from Oxford and can't understand you, I guess, be cause you have the Oxford manner.”
“If he stays here,” said Stephen, “I am off.”
After a time Mulligan inserted plump hand into the upper pocket of Stephen's black suit and said, “Lend me your noserag to wipe my razor.” He held it up and said at length, “It's covered in mucus.” “Green mucus,” said Stephen. “Green for Ireland.”
Mulligan moved his plump form to the parapet and looked out in tently at the bay.
“It's the color of the sea too, guess,” he said. “Look at the sea. When you get near the sea it makes your guts tighten, did you know that? The wine‐dark sea is what the Greeks call it. Come and look at it.”
Stephen went over to look at the sea. He leaned coldly on the para pet next to his friend's plump form and looked down at the water. The mailboat for England was just leaving Kingston harbor. Neither of them thought that in their lifetimes it would change its name to Dun Lao ghaire, following the withdrawal of English domination from the Irish scene.
“Somebody once called it our mighty mother,” said Mulligan.
He turned his large observant eyes from looking at the sea and turned them to look at the face of his friend.
“My aunt thinks that you killed your mother,” he said at last. “She doesn't want us to be, you know, friends.”
“Somebody killed her,” said Ste phen. He remembered the time when she was writhing in the agony of terminal carcinoma and all the fam ily were kneeling to pray round her bed. They were a Roman Catholic family but he had recently left the religion of his family and country and was not willing to kneel with the others. He knew that Mulligan thought he should have knelt down but he just couldn't do it. He wanted to think of himself as liberated. But he knew at the same time that it was very hard to be liberated. He was an Irishman under the domination of the Pope of Rome and the King of England. It would be a long time liberation.
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Mulligan Stew
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"Karlynn Johnston",
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2022-01-10T15:26:00+00:00
|
Rich, hearty Mulligan stew is a fast family dinner using what's in your fridge! It's loaded with beef and whatever vegetables you want!
|
en
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The Kitchen Magpie
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https://www.thekitchenmagpie.com/mulligan-stew/
|
This post may contain affiliate links. See my privacy policy for details.
Famed for its practicality, Mulligan stew is a time-honored tradition from the Great Depression. To experience a little bit of history or just use up leftover ingredients, you can learn how to make it yourself!
For more tasty stew recipes, why not make this Guinness® Irish Stew? Or this Meatball Soup instead?
Mulligan Stew
The term “mulligan” nowadays refers to a do-over, usually in golf, as a result of some bad luck. However, it used to be a bit of a stand-in term for an Irishman, so anything vaguely related to the Irish was often given the name of “mulligan.”
This explains why this stew, extremely similar to the stereotypical classic Irish stew, is known as mulligan stew in North America.
Designed to use whatever ingredients that there happened to be available, this recipe was very commonly made during the Great Depression and represented a way for poorer communities to share food and improve their diets.
Of course, nowadays, it is a lot easier to get meat and vegetables, so why not make a rich and hearty version of this classic stew?
Mulligan Stew Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• All-purpose flour
• Pepper
• Beef stew meat cut into 1-inch cubes
• Vegetable oil
• Beef broth
• Water
• Bay leaves
• Garlic salt
• Dried oregano
• Dried basil
• Dill weed
• Carrots (cut into 1-inch slices)
• Potatoes (peeled and cubed)
• Celery ribs (cut into 1-inch slices)
• Onion (cut into 8 wedges)
• Green beans
• Corn
• Peas
• Lima beans
• Cornstarch
Cold water
• Fresh parsley
How To Make Mulligan Stew
• Combine the flour and pepper together and toss it with the beef
• In a Dutch oven, brown the beef in the oil over medium-high heat
• Add broth, water, bay leaves, garlic salt, oregano, basil, and dill
• Bring the whole thing to a boil, reduce the heat, cover and simmer for 40 minutes on low
• After 40 minutes, add the vegetables and simmer for 15 minutes, or until tender
• Combine the corn starch and cold water together until smooth and then add to the stew
• Bring to a boil, constantly stirring, until thickened, about 2 minutes
• Remove the bay leaves, add the parsley and then serve
Do you Have To Use Meat In Your Mulligan Stew?
This recipe for mulligan stew uses some pretty traditional beef stewing meat, as well as some beef broth, to form the foundation of the stew.
While this is certainly very traditional, there is nothing stopping you from going vegan and forgoing meat products altogether!
The traditional recipes likely involved meat as a base because of the need for protein, plus the societal fascination with meat being a part of every meal would likely have led to its inclusion.
To keep your stew vegan, you can easily sub out the beef broth, using some veggie broth instead. From there, you can either add more vegetables to make up for the missing beef or just go meat-substitute and use things like tofu.
As long as you build a solid, highly seasoned flavor base, you cannot really go wrong!
How To Really Make a Traditional Mulligan Stew
The original, traditional mulligan stew is mostly associated with the Great Depression and represents an ardent effort among poorer communities to try and band together to improve their nutrition.
More people than ever before found themselves not only homeless but also with extreme food insecurity as a result of the economic crisis.
These communal cookouts were often the only meal these people had, so everyone worked together. Each person contributed an item of food, all adding it together until they eventually ended up with a hopefully healthy, larger meal.
This is the real origin of the mulligan stew, and if you are after historical realism, you can easily replace that experience yourself!
Simply host a sort of potluck with friends or family; have each guest bring an ingredient, and then, when everyone arrives, cook it together in a big pot!
It might be a bit easier if you specify certain guests to bring certain types of foods, though; you don’t want everyone turning up with different kinds of meats! Assign some people to meats, others to veggies, and others to seasonings and see what you can come up with!
And, since we are lucky enough to be able to enjoy such food security, having guests also bring a donation for your local food bank at your party is an EXCELLENT idea!
Looking for more delicious Stew recipes? Try these out:
• Hungarian Goulash
• Beef Tips and Gravy
• Pepper Steak
Enjoy!
Love,
Karlynn
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https://community.qvc.com/t5/Recipes/Mulligan-Beef-Stew-From-Woman-s-Day/td-p/7882274
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en
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Mulligan Beef Stew - From Woman's Day
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https://community.qvc.com/t5/image/serverpage/image-id/283101iBC8197AEBB96C44C?v=v2
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https://community.qvc.com/t5/image/serverpage/image-id/283101iBC8197AEBB96C44C?v=v2
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2023-03-06T18:22:36.077000+00:00
|
I'm not sure what a "traditional" Mulligan Beef Stew would include ... but I thought this recipe had some interesting ingredients. It sure
|
en
|
//qvc.scene7.com/is/image/QVC/pic/favicon/rebrand/favicon.png?fmt=png-alpha
|
https://community.qvc.com/t5/Recipes/Mulligan-Beef-Stew-From-Woman-s-Day/td-p/7882274
|
I'm not sure what a "traditional" Mulligan Beef Stew would include ... but I thought this recipe had some interesting ingredients. It sure looks appealing.
For myself, if I was making this, I would tweak the recipe a bit, excluding some of the ingredients (like fish sauce) and I would add potatoes for sure. I would keep in the poblano chilies, as that's what makes this stew different from what I've made before.
Mulligan Beef Stew - From Woman's Day
INGREDIENTS
4 tbsp. olive oil, plus more for the pan
3 lb. beef stew meat (such as chuck), trimmed and cut into 2" pieces
kosher salt
2 onions, chopped
4 medium carrots (about 12 oz.), sliced 1/4" thick
2 poblano chiles, chopped
2 large cloves garlic, chopped
1 1" piece ginger, peeled and finely chopped
1 bay leaf (optional)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 c. dry red wine
1 1/2 tsp. adobo sauce (from a can of chipotles in adobo)
1 28-oz. can crushed tomatoes
2 c. low-sodium chicken broth
1/2 c. coffee
1 tbsp. Worcestershire sauce
1 tsp. fish sauce
1 tbsp. low-sodium soy sauce
1 tsp. honey
Chopped parsley and rolls or bread, for serving
DIRECTIONS
STEP 1: Heat 2 tablespoons oil in a skillet over medium-high heat. Pat the beef dry with paper towels, season with 1/2 teaspoon salt, then cook in batches until browned all over, adding more oil to the pan if necessary.
STEP 2: Wipe out the pan and heat remaining 2 tablespoon oil over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until the onions begin to brown, about 8 minutes. Add the carrots, poblanos, garlic, ginger, bay leaf, cumin, and coriander and cook, stirring once or twice, until very fragrant, about 2 minutes.
STEP 3: Transfer the vegetable mixture to a 6-quart slow cooker. Add 1 cup wine to the empty pan and scrape all the browned bits off the bottom; transfer to the slow cooker.
STEP 4: Add the adobo sauce and remaining wine to the slow cooker. Stir in the tomatoes, chicken broth, coffee, Worcestershire sauce, and fish sauce. Nestle the beef in the sauce and cook on high until the liquids are steaming and the dish is fragrant, about 45 minutes.
STEP 5: Stir in the soy sauce and honey and cook on low until the beef is tender, 5 to 6 hours. Discard the bay leaf and season with additional salt if necessary. Spoon into bowls, sprinkle with parsley, and serve with rolls, if desired.
"What we practice daily is what we build a life on. Practice peace, love & kindness."
@On It wrote:
@kate2357 This recipe is interesting. I would definitely leave out the fish sauce and a couple of other ingredients that would trigger my acid reflux. I plan on attempting this as soon as my renovation is complete.
According to the Hallmark movie "A Crown for Christmas," Mulligan Stew is everything in the kitchen plus peas. I will combine both ideas. Thank you for posting.
@On It
Are you doing a kitchen renovation? Those can be so painful to go through as they seem to take forever to be completed. But when completed, so much fun to cook in the new kitchen.
I like peas too. But I always just add frozen peas to the bowl I'm eating in, then pour/ladle the soup or stew over the peas. I do not like mushy peas and cannot eat split pea soup.
"What we practice daily is what we build a life on. Practice peace, love & kindness."
@drizzellla wrote:
Is Mulligan Stew, the stew that Charlie Ruggles wife cooked in the movie "It Happened on Fifth Avenue"?
I found a tremendous bread at the local farmers market. And wanted to make a stew to go along with it.
Looks like alot of meat and spices. But am willing to give it a try.
@drizzellla
I don't know the movie you're referring to. I do agree this had a lot of spices and some of them I don't have on hand. As for the meat, yes, I thought 3 lbs seemed like a lot of meat, but this recipe seems to be mainly about the meat ... whereas the stew I'm used to making has a bunch of veggies included.
For stews and soup, I tend to tweak the recipes. In this case, for just my hubby and I, the amount of meat I would use would be between 1-2 lbs the first time I made it.
"What we practice daily is what we build a life on. Practice peace, love & kindness."
I make my grandma's recipe for this dish. I have been known to throw in a ham bone if I have one saved in the freezer:
4 lb chuck roast, cut into 1" chunks
3 tbsp vegetable oil
4 carrots. cut into 1"chunks
1 onion, chopped
1/2 tsp allspice
15-oz can diced tomatoes
5 1/2 cups water
1/2 cup barley
1/2 tsp dried thyme
1 1/2 lb yellow potatoes, cut into 1" chunks
1/2 lb green beans, cut into 1" lengths
1 1/2 cups cabbage, cut into 1" chunks
Sprinkle beef with salt and pepper. Brown in 2 tbsp oil in big pot (I use my Dutch oven). Set aside in bowl.
Cook carrots, onion, and allspice in 1 tbsp oil until onion is soft. Stir in tomatoes and cook until almost all juice has cooked off. Stir in water, ham bone, barley, thyme, browned beef, and 1 tsp salt. Bring to simmer and cover. Cook in 300 degree oven for 1 hour and 45 minutes
.
Take out of oven, stir in potatoes and green beans. Cover and return to oven for 45 more minutes. Take out of oven and throw away ham bone.
Stir in cabbage, cover, and return to oven until vegetables are softened, about 15 minutes.
|
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1480
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dbpedia
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1
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https://covenantbuilders.blogspot.com/p/mulligan-stew.html
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Micah Six Eight: 2012 Mulligan Stew
|
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[
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Altogether we raised $48,708.24 for our Mulligan Stew... 519 people donated! ANNOUNCING OUR MARCH 2012 MICAH SIX EIGHT MULLIGA...
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Mulligan Stew
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[
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[
"Beth Pierce"
] |
2019-10-11T19:07:21+00:00
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Mulligan stew is an easy stew made with tender stew meat, potatoes, corn, carrots, peas, green beans and a perfect blend of Italian spices.
|
en
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https://www.smalltownwoman.com/wp-content/uploads/2019/12/favicon.ico
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Small Town Woman
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https://www.smalltownwoman.com/mulligan-stew/
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THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Mulligan stew is a family-friendly, easy stew made with tender stew meat, potatoes, corn, carrots, peas, green beans, and a perfect blend of Italian spices. This delectable stew is easily made in a Dutch oven but can be adapted for a slow cooker. With the use of frozen vegetables and precut stew meat prep work on this recipe is a breeze. I love to serve it with Best Cornbread Recipe or Cheddar Biscuits.
Fall is here and it is time for comfort food recipes like stew, chili and soup. This Mulligan Stew is perfect for the season bringing warm tender beef together with wholesome vegetables in a savory beef gravy.
How do you make Mulligan Stew?
First add the flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine. Now add the beef stew meat and shake to coat. Heat a little vegetable oil in a Dutch oven over medium heat. Using a pair of tongs remove the beef one piece at a time and add to the pan reserving any flour mixture left in the bag. Brown the beef on all sides removing to a plate when complete.
Now add a little more vegetable oil to the Dutch oven over medium heat. Add the chopped onion and cook until slightly translucent and lightly browned on the edges. Sprinkle in remaining flour and cook for about two minutes stirring constantly. Add the oregano, basil and marjoram and cook for about one half minute stirring continuously. Now stir in the beef broth and cook for a couple of minutes to smooth and thicken the gravy. Add the browned beef back to the pan, cover and place in the oven for about one hour.
Then add the potatoes, corn, carrots, peas and green beans. Now place the pot back in the oven and cook for around 30 minutes or until stew and vegetables are tender.
Recipe notes and helpful tips
Buy good quality beef stew that has been cut from Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast or Rump Roast.
If you do not have a Dutch oven prepare all the steps up to placing in the oven in a large skillet. Then transfer to a large deep casserole dish for baking.
Not every potato is equal. For stews and soups red potatoes or gold potatoes are best. They hold their shape and do not break down as easily. Do not use russet potatoes as they will break down and quickly disappear in the gravy.
Other varieties of mixed vegetables will work with this recipe including lima beans, baby peas, brussels sprouts and sweet potatoes.
Other stew and soup recipes you will love!
Beef Bourguignon Recipe
Taco Stew
The Best Chicken and Dumplings
Brunswick Stew
Easy Hamburger Stew
Chicken Stew
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
Mulligan Stew
An easy beef stew made with potatoes, corn, carrots, beans and peas in a savory gravy lightly seasoned with Italian spices.
4.90 from 19 votes
Print Pin
Course: main meal beef
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 40 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 4 servings
Calories: 433kcal
Author: Beth Pierce
Ingredients
⅓ cup all purpose flour
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon fresh ground pepper
1 lb beef stew meat
2 tablespoons vegetable oil
1 medium onion chopped
2 cups low sodium beef broth
½ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried marjoram
2 medium gold potatoes cubed
1 bag 19 ounce frozen mixed vegetables (corn, carrots, peas and green beans)
Instructions
Preheat oven to 350 degrees.
Add flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine. Add beef stew meat and shake to coat. Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Using tongs remove the beef and add to the pan. Reserve any flour mixture left in the bag. Brown beef on all sides; removing to plate when complete.
Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook 3-4 minutes. Sprinkle in remaining flour (1 1/2 tablespoons) and cook for 2 minutes; stirring constantly. Add oregano, basil and marjoram; cook for 30 seconds stirring continuously. Stir in beef broth; cook for 2 minutes stirring several times. Add the browned beef back to the pan. Cover and place in the oven for 1 hour.
Add potatoes, corn, carrots, peas and green beans to the pot. Place back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender.
Notes
You should end up with about 1 1/2 tablespoons of flour after coating the stew meat. If not adjust by only taking 1 1/2 tablespoons or adding more flour.
Buy good quality beef stew that has been cut from Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast or Rump Roast.
If you do not have a Dutch oven prepare all the steps up to placing in the oven in a large skillet. Then transfer to a large deep casserole dish for baking.
Not every potato is equal. For stews and soups red potatoes or gold potatoes are best. They hold their shape and do not break down as easily. Do not use russet potatoes as they will break down and quickly disappear in the gravy.
Other varieties of mixed vegetables will work with this recipe including lima beans, baby peas, brussels sprouts and sweet potatoes.
Nutrition
Calories: 433kcal | Carbohydrates: 44g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 432mg | Potassium: 1166mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 4mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Reader Interactions
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Mulligan Stew
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2022-01-10T15:26:00+00:00
|
Rich, hearty Mulligan stew is a fast family dinner using what's in your fridge! It's loaded with beef and whatever vegetables you want!
|
en
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The Kitchen Magpie
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https://www.thekitchenmagpie.com/mulligan-stew/
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This post may contain affiliate links. See my privacy policy for details.
Famed for its practicality, Mulligan stew is a time-honored tradition from the Great Depression. To experience a little bit of history or just use up leftover ingredients, you can learn how to make it yourself!
For more tasty stew recipes, why not make this Guinness® Irish Stew? Or this Meatball Soup instead?
Mulligan Stew
The term “mulligan” nowadays refers to a do-over, usually in golf, as a result of some bad luck. However, it used to be a bit of a stand-in term for an Irishman, so anything vaguely related to the Irish was often given the name of “mulligan.”
This explains why this stew, extremely similar to the stereotypical classic Irish stew, is known as mulligan stew in North America.
Designed to use whatever ingredients that there happened to be available, this recipe was very commonly made during the Great Depression and represented a way for poorer communities to share food and improve their diets.
Of course, nowadays, it is a lot easier to get meat and vegetables, so why not make a rich and hearty version of this classic stew?
Mulligan Stew Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• All-purpose flour
• Pepper
• Beef stew meat cut into 1-inch cubes
• Vegetable oil
• Beef broth
• Water
• Bay leaves
• Garlic salt
• Dried oregano
• Dried basil
• Dill weed
• Carrots (cut into 1-inch slices)
• Potatoes (peeled and cubed)
• Celery ribs (cut into 1-inch slices)
• Onion (cut into 8 wedges)
• Green beans
• Corn
• Peas
• Lima beans
• Cornstarch
Cold water
• Fresh parsley
How To Make Mulligan Stew
• Combine the flour and pepper together and toss it with the beef
• In a Dutch oven, brown the beef in the oil over medium-high heat
• Add broth, water, bay leaves, garlic salt, oregano, basil, and dill
• Bring the whole thing to a boil, reduce the heat, cover and simmer for 40 minutes on low
• After 40 minutes, add the vegetables and simmer for 15 minutes, or until tender
• Combine the corn starch and cold water together until smooth and then add to the stew
• Bring to a boil, constantly stirring, until thickened, about 2 minutes
• Remove the bay leaves, add the parsley and then serve
Do you Have To Use Meat In Your Mulligan Stew?
This recipe for mulligan stew uses some pretty traditional beef stewing meat, as well as some beef broth, to form the foundation of the stew.
While this is certainly very traditional, there is nothing stopping you from going vegan and forgoing meat products altogether!
The traditional recipes likely involved meat as a base because of the need for protein, plus the societal fascination with meat being a part of every meal would likely have led to its inclusion.
To keep your stew vegan, you can easily sub out the beef broth, using some veggie broth instead. From there, you can either add more vegetables to make up for the missing beef or just go meat-substitute and use things like tofu.
As long as you build a solid, highly seasoned flavor base, you cannot really go wrong!
How To Really Make a Traditional Mulligan Stew
The original, traditional mulligan stew is mostly associated with the Great Depression and represents an ardent effort among poorer communities to try and band together to improve their nutrition.
More people than ever before found themselves not only homeless but also with extreme food insecurity as a result of the economic crisis.
These communal cookouts were often the only meal these people had, so everyone worked together. Each person contributed an item of food, all adding it together until they eventually ended up with a hopefully healthy, larger meal.
This is the real origin of the mulligan stew, and if you are after historical realism, you can easily replace that experience yourself!
Simply host a sort of potluck with friends or family; have each guest bring an ingredient, and then, when everyone arrives, cook it together in a big pot!
It might be a bit easier if you specify certain guests to bring certain types of foods, though; you don’t want everyone turning up with different kinds of meats! Assign some people to meats, others to veggies, and others to seasonings and see what you can come up with!
And, since we are lucky enough to be able to enjoy such food security, having guests also bring a donation for your local food bank at your party is an EXCELLENT idea!
Looking for more delicious Stew recipes? Try these out:
• Hungarian Goulash
• Beef Tips and Gravy
• Pepper Steak
Enjoy!
Love,
Karlynn
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https://anaffairfromtheheart.com/mulligans-stew/
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Simple Family Beef Stew Recipe
|
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[] |
[] |
[
""
] | null |
[
"Michaela Kenkel",
"www.facebook.com"
] |
2024-03-13T16:11:45+00:00
|
This old family recipe for Mulligan's Beef Stew is made with simple ingredients and can be made on the stovetop or in your slow cooker.
|
en
|
An Affair from the Heart
|
https://anaffairfromtheheart.com/mulligans-stew/
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An oldie but a goodie! This hearty and easy recipe for Mulligan Stew features tender beef chunks simmered with carrots and potatoes in a tomato soup broth. This stovetop recipe is perfect for a quick family dinner.
This stew recipe bears my Mother-in-Law’s name in their church cookbook, and this family recipe is her “claim to fame” among stew recipes.
I always say that church cookbooks are the best because who is going to share a recipe with their whole community with their name attached if it’s terrible? No way, I mean who needs to be judged?
If you have never made stew before, try this one. It’s a simple and easy-to-follow recipe that you can make in your crock pot or on your stovetop. It is the perfect comfort food that we simply serve with bread and butter.
This recipe is my hubby’s favorite comfort food, and he especially loves it when it’s snowing and blowing outside. Not that it has to be cold to enjoy this, we eat it year-round!
Mulligan Stew
You really can’t go wrong with classic ingredients like beef, carrots, and potatoes. True stew staples that add flavor, texture, and color to a hearty and nourishing dish. Simmering these ingredients with onions, tomato soup, and some browning sauce creates a savory, wholesome dish that’s bound to be loved by all.
Mulligans Stew
This mulligan stew recipe is a true classic. Thought to have originated in the early 1900’s by American hobos when food was often scarce, this stew was usually made with whatever meat or vegetables people could scrape together.
Nowadays our access to food is a little easier but it’s still a great recipe to come back to as food prices increase as you can use whatever you’d like to make this mulligan stew.
If you love this beef stew recipe you are sure to love these too: Beef and Barley Stew, Ground Beef Ragout, or Beef and Noodles.
Mulligan Beef Stew
Simple to prepare with your choice of meat and fresh or frozen vegetables, this mulligan beef stew is very versatile and easily customizable. I’d say it’s also a great ‘clean out the fridge’ kind of stew where you can use whatever leftover ingredients you have at the end of the week. Serve the stew with these Buttermilk Biscuits or this Honey Cornbread and you’ve got the perfect meal.
Ingredients for this easy recipe for mulligan stew
For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.
Beef stew meat – Choose your favorite type of stew meat.
Oil – I like to use extra virgin olive oil but any kind of oil will work.
Salt and pepper – Add salt and black pepper to taste.
Tomato soup – A can of tomato soup adds flavor.
Water – Use 2 cans of the tomato soup can.
Carrots – Sliced carrots add some color and texture.
Potatoes – Any type of potatoes, cubed, add more flavor and texture.
Onion – I used a white onion, chopped, but any type of onion will work.
Celery seed – Celery seed adds more flavor.
Kitchen Bouquet – This browning sauce is optional but it does add a deep savory flavor.
I like to add a couple of chopped stalks of celery to mine also. My Mother-in-law uses frozen stew veggies in hers sometimes, too. The other thing that makes this super yummy is if you can find those little frozen pearl onions, but I can’t always find them.
How to make this mulligan stew recipe
This one-pot beef stew comes together quickly and easily.
Heat oil in a Dutch oven over medium heat. Add stew meat, and season with salt and pepper. Use a wooden spoon to gently stir. Brown meat evenly and stir to remove any of the brown bits at the bottom of the pot. Add Kitchen Bouquet.
Reduce heat. Add tomato soup and water, cover, and let simmer for about an hour, or until meat is tender.
Add carrots, onion, potatoes, and celery seeds. Cover and cook for 30 minutes more. If there is not enough liquid add a little water. If the stew is too thin, cook uncovered to thicken.
Leftover mulligan stew can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the leftovers for up to 3 months. Defrost in the fridge overnight and reheat over the stove or in the microwave.
Love it? Pin it!
If you love this hobo stew make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
FAQs about this classic Irish stew
What is Mulligan stew made of? Mulligan stew is usually made with meat, potatoes, and vegetables. You can also throw in whatever else you have on hand.
Why do they call it Mulligan stew? This soup is called Mulligan after a popular Irish last name as the stew is an adaptation of a classic Irish Beef Stew. During the Great Depression, this type of stew was made with whatever food scraps people could find.
What is another name for mulligan stew? Another name for Mulligan stew is hobo stew.
What is hobo stew made of? A hobo stew is made with whatever meat or vegetables you can scrounge up.
What is a Mulligan? A Mulligan is a stew made from odds and ends, food scraps, or whatever bits and pieces you can find.
What’s a great side dish to Beef Stew?
Peasant Bread
Crusty Dutch Oven Bread
Crock Pot Applesauce
Cheesy Cornbread Drop Biscuits
Substitutions
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
Use ground beef instead of beef chunks.
Try adding green beans or corn for more veggie goodness.
Substitute a combination of tomato paste and cold water for the tomato soup.
Tips & Tricks
If possible, use a waxy potato which will hold up better in the stew. Russet potatoes may be too starchy and dissolve in the stew but red potatoes will hold up better.
Make slow cooker mulligan stew by letting the ingredients simmer on low in your slow cooker instead of over the stove. Simmer the beef first then place everything in the slow cooker.
For added flavor stir in a few bay leaves, a few cloves garlic, or Worcestershire sauce.
If you’d prefer mulligan soup, add beef broth or chicken broth to thin out the stew.
For a heartier stew add lima beans or any canned beans you happen to have in the pantry.
If you want a super thick stew you can stir one of the following thickening agents; all-purpose flour or cornstarch.
More Recipes to Love
Oyster Stew
Rustic Harvest Stew
Taco Stew
Stuffed Pepper Soup
Hamburger Soup With Or Without Noodles (pictured above)
This Mulligan’s Beef Stew is the perfect comfort food. I hope that your family loves it for generations to come, just as mine has.
This recipe was originally posted on December 9, 2015. It has been updated to improve user experience and reshared on March 13, 2024.
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[
"Brenda Score",
"Brenda | A Farmgirl's Dabbles"
] |
2023-11-13T16:56:52+00:00
|
Hearty, flavorful Mulligan Stew is packed with tender cubes of beef and loaded with vegetables for a satisfying one-bowl meal.
|
en
|
A Farmgirl's Dabbles
|
https://www.afarmgirlsdabbles.com/mulligan-stew/
| ||||||
1480
|
dbpedia
|
1
| 9
|
https://keytomylime.com/mulligan-stew/
|
en
|
Our Amazing Family Recipe (VIDEO)
|
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[
"Alexa Blay"
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2021-01-07T16:22:32+00:00
|
Mulligan Stew made with beef and lots of vegetables is the savory soup of your dreams. It’s easy to make, tender, and absolutely delicious.
|
en
|
https://keytomylime.com/wp-content/uploads/2019/08/lime_3c6_icon.ico
|
Key To My Lime
|
https://keytomylime.com/mulligan-stew/
|
Mulligan Stew made with beef and lots of vegetables is the savory soup of your dreams. It’s easy to make, tender, and absolutely delicious.
This post is sponsored by Klarbrunn.
Mulligan Stew
If you’re looking for a soul-satisfying recipe that’s perfect to enjoy on a cold night, this is the soup you’ve been searching for.
This amazing and simple stew is comfort food at its best. A warm bowl of this, followed by an evening curled up with a great book in a comfy chair by a wood stove is my idea of perfection.
I’ve partnered up with Klarbrunn to bring you this delicious stew recipe. I’m always sipping on a can of their flavored sparkling water while I cook, and Citrus Blend is my favorite flavor to sip on while I make this recipe. You can find out where to buy Klarbrunn here.
Mulligan Stew Origin
Mulligan’s beef stew, also known as community stew, is said to have originated during the Great Depression in homeless camps. It’s essentially a combination of meat, potatoes, and vegetables, in any and all combinations.
That means there’s a ton of variety in recipes from family to family. This is our family recipe, and while I love adding in other vegetables from time to time, this recipe is tried and true and I always come back to it.
Mulligan Stew vs. Beef Stew
Since Mulligan Stew originated as a Depression era food, it tends to have a much higher ratio of vegetables to meat than beef stew does. While a traditional beef stew will normally have about a 3:1 ratio of meat to potatoes, Mulligan Stew actually has more potatoes and vegetables than it has beef.
What Kind of Potatoes Should You Use?
This depends on how long you plan to cook the potatoes. I add the potatoes when the stew’s a little over halfway finished, so peeled and cubed russet potatoes work really well for me. If you’re planning to start the stew with the potatoes already in it and cook them for the full amount of time, I’d recommend using Yukon Gold potatoes.
Slow Cooker or Crock Pot Stew
You can definitely make this in the slow cooker! Just saute the beef and vegetables as directed in the instructions, then cook the beef and liquids on low for 3 hours, then add the vegetables and potatoes and cook on low for an additional 5 hours (a total of 8 hours).
You could add everything in at the start and cook the whole stew on low for 8 hours, but I think the vegetables and potatoes would be a little too soft (at least for my taste).
Instant Pot Stew
This is a great soup to make in the Instant Pot! Start by following the sauteing instructions, then cook the browned beef and liquid ingredients on Manual for 25 minutes, followed by a natural release for 10 minutes. Add in the potatoes and sauteed vegetables, and cook on Manual for 10 minutes, followed by a quick release.
Can You Freeze This Soup?
If you’re planning to use this soup as a freezer meal, I’d recommend freezing it without the potatoes. The rest of the stew will freeze well, but potatoes in soup can end up with a grainy texture after they thaw.
Optional Ingredient Additions
Here’s the beautiful thing about Mulligan’s Stew. It’s seriously SO adaptable. It’s meant to use whatever you have on hand, so if you have any vegetables you’d like to add, definitely include them.
Some of my favorite additions are:
Frozen Mixed Vegetables
Corn
Green Beans
Pearl Onions
Chicken
Sliced Mushrooms
Cabbage
Fresh Herbs
This last one isn’t an addition, but an adaptation. If you happen to have leftover roast, that would make this a super fast and easy stew to throw together! Just skip the first 30 minutes of simmering time, and replace the stew meat with the leftover roast. You could even use ground beef in place of the stew beef if that’s what you have on hand.
How to Make this Gluten Free
The only ingredients you need to watch in this recipe are the Worcestershire sauce and the bouillon. The brand of Worcestershire sauce that I use is gluten free, but not all of them are. You’ll need to use gluten free brands for this recipe to be gluten free. Other than those, the rest of the ingredients are gluten free.
How to Make This Keto
To make this keto, you’ll need to halve the amounts of carrots and celery, replace the potatoes with quartered radish, and thicken the soup with xantham gum instead of cornstarch.
Beef Recipes
If you’re looking for more delicious beef recipes, be sure to check out some of our reader favorites!
Cajun Butter Steak Bites
Instant Pot Frozen Roast
Chili Lime Steak Fajitas
Mojo Marinade
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
|
||||
1480
|
dbpedia
|
2
| 49
|
https://dictionary.cambridge.org/us/dictionary/english/mulligan-stew
|
en
|
mulligan stew
|
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2024-08-07T00:00:00
|
MULLIGAN STEW meaning: 1. a stew made from whatever meat and vegetables are available, cooked slowly together: 2. a stew…. Learn more.
|
en
|
https://dictionary.cambridge.org/us/external/images/favicon.ico?version=6.0.30
|
https://dictionary.cambridge.org/us/dictionary/english/mulligan-stew
|
noun [ U ]
US us
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/ˌmʌl.ɪ.ɡən ˈstuː/ uk
Your browser doesn't support HTML5 audio
/ˌmʌl.ɪ.ɡən ˈstjuː/ (also mulligan)
See also
More examplesFewer examples
They serve more than 500 gallons of free mulligan stew every week.
Easy and classic, mulligan stew is made of all the things you have leftover in your kitchen.
Imagine the comfort of an open fire, the smell of mulligan heating in a bucket on top.
(Definition of mulligan stew from the Cambridge Advanced Learner's Dictionary & Thesaurus © Cambridge University Press)
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Word of the Day
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About this
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|||||
1480
|
dbpedia
|
3
| 29
|
https://www.afarmgirlsdabbles.com/mulligan-stew/
|
en
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A Farmgirl's Dabbles
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Hearty, flavorful Mulligan Stew is packed with tender cubes of beef and loaded with vegetables for a satisfying one-bowl meal.
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A Farmgirl's Dabbles
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Mulligan stew
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American stew
For other uses, see Mulligan Stew (disambiguation).
Mulligan stewTypeStewPlace of originUnited StatesMain ingredients
Mulligan stew, also known as hobo stew, is a type of stew said to have been prepared by American hobos in camps in the early 1900s.[1]
Another variation of mulligan stew is "community stew", a stew put together by several homeless people by combining whatever food they have or can collect. Community stews are often made at "hobo jungles", or at events designed to help homeless people.[citation needed]
Description
[edit]
Mulligan stew is broadly defined as a stew made of odds and ends or any available ingredients.[2][3] A description of mulligan stew appeared in a 1900 newspaper:
Another traveler present described the operation of making a "mulligan." Five or six hobos join in this. One builds a fire and rustles a can. Another has to procure meat; another potatoes; one fellow pledges himself to obtain bread, and still another has to furnish onions, salt and pepper. If a chicken can be stolen, so much the better. The whole outfit is placed in the can and boiled until it is done. If one of the men is successful in procuring "Java," an oyster can is used for a coffee tank, and this is also put on the fire to boil. Incidentally, it may be mentioned that California hobos always put a "snipe" in their coffee, to give it that delicate amber color and to add to the aroma. "Snipe" is hobo for the butt end of a cigar that smokers throw down in the streets. All hobos have large quantities of snipes in their pockets, for both chewing and smoking purposes. A "beggar stew" is a "mulligan," without any meat.[4]
Ingredients
[edit]
"Mulligan" is a stand-in term for any Irishman, and Mulligan stew is simply an Irish stew that includes meat, potatoes, vegetables, and whatever else can be begged, scavenged, found or stolen.[5] A local Appalachian variant is a burgoo, which may comprise such available ingredients as possum or squirrel. Only a pot and a fire are required. The hobo who put it together was known as the "mulligan mixer."
During the Great Depression, homeless men (hobos) would sleep in a "hobo jungle" (a campsite used by the homeless near a railway). Traditionally, the jungle would have a large campfire and a pot into which each person would put in a portion of their food, to create a shared dish that was, hopefully, more tasteful and varied than his original portion. Usually, they would afterward enjoy themselves with story-telling and, sometimes, the drinking of alcohol.[citation needed]
In popular culture
[edit]
Literature
[edit]
John Varley's The Golden Globe has an extended description of the mulligan as a perpetual stew.
In James Jones's novel From Here to Eternity (1951) the main protagonist, Robert Prewitt, reminisces the times on the bum, "sitting around the small fire with a belly full of a good mulligan that you had been assigned the bumming of the carrots for, or maybe the onions, or the spuds".
Amor Towles' novel Rules of Civility "The crowd was a mulligan stew of their friends and acquaintances."
Music
[edit]
The verse to Rodgers and Hart's showtune "The Lady Is a Tramp" (from the 1937 Babes in Arms) begins: "I've wined and dined on Mulligan Stew, and never wished for turkey."
The song "Old Pigweed" on Mark Knopfler's album The Ragpicker's Dream describes a mulligan stew being prepared, but ruined, by addition of old pigweed.
See also
[edit]
Food portal
Booyah (stew), a social stew popular in parts of Minnesota and Wisconsin
Brunswick stew
Burgoo, often prepared communally
List of stews
Mulligatawny soup
Stone soup, also known as button soup, wood soup, nail soup, and axe soup, often prepared communally
References
[edit]
Further reading
[edit]
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https://kids.kiddle.co/Mulligan_Stew_(TV_series)
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Mulligan Stew (TV series) facts for kids
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Learn Mulligan Stew (TV series) facts for kids
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This page is about the 1972 educational television series. For the 1977 comedy-drama television series, see Mulligan's Stew. For the dish, see Mulligan stew (food).
Quick facts for kids
Mulligan Stew Created by Ira A. Klugerman and Joseph Pascal Starring Steven Einbender
Larry Friedman
Mion Hahm
Barry Michlin
Benjamin Sands
Sherry Louise Wright Country of origin United States No. of seasons 1 No. of episodes 6 Production Production location(s) Michigan State University in East Lansing, Michigan; also Washington, DC Running time 30 minutes Release Original network Syndicated Original release 1972 ( ) – 1981 (1981)
Mulligan Stew was an American children's educational television series, produced and sponsored by the USDA Extension Service and its youth outreach program, 4-H.
Taking its name from the hobo dish, Mulligan Stew aired in syndication beginning in the fall of 1972 and continued in reruns on public television into the early 80s.
The six-episode series follows the adventures of a group of five school-age musicians and their mentor, all dedicated to teaching others about good nutrition and developing healthier eating habits. The series, along with various educational materials including a companion comic book with additional adventures of the characters, was developed by the Michigan State University Cooperative Extension Service.
Overview
The series centers on the humorous adventures of a group of five school-aged kids who are all members of a rock band called "Mulligan Stew" (also referred to as the "Stews" or the "Mulligan Stew Force").
The band members are:
Mulligan (Larry Friedman), the leader; occasionally plays guitar
Maggie (Sherry Wright), identified by her long blond pigtailed hair; keyboards
Mike (Steven Einbender), an Italian; drums
Manny (Benjamin Sands), a Black preteen; bass
Micki (Mi-On Hahm), a young Asian girl; guitar
(Mulligan, Maggie and Micki all sing lead vocals on most of the band's songs while Mike and Manny usually handle backing vocals.) The group's clubhouse is a basement in a brownstone apartment, fully furnished with a kitchen, shortwave radio, home gym, laboratory, and even a small stage where they rehearse their music.
Their grownup advisor and mentor is Wilbur Dooright (Barry Michlin), a bespectacled, bumbling accountant who, in some episodes, gives the kids their assignments "from upstairs", assumed to be a secret governmental organization (paying homage to the spy films and TV shows of the day). Wilbur provides much of the comic relief throughout the series.
"4-4-3-2" balanced diet message
An integral and ubiquitous part of the program's message was the "4-4-3-2" balanced diet program, part of the standard USDA nutrition guidelines/recommendations promoted during the 1960s and 1970s. The use of dietary supplements was strongly discouraged; it was taught that all nutritional needs, including the proper intake of vitamins, minerals, fats and carbohydrates, could be adequately obtained solely by adhering to a balanced diet, with appropriate servings from the "basic four" food groups. This message was enthusiastically repeated by the children several times per episode. (The "basic four" food groups were updated by USDA in subsequent decades by the 1990s-era "Food Guide Pyramid" and the current "MyPlate" nutritional guidelines program.)
Episode list
№ Title 1 "The Great Nutrition Turn On" Wilbur and the Stews are given a secret assignment to travel to the town of Lazy Susan and rescue the lethargic locals, whose energy is being sapped from poor eating habits. On the way, the gang stops by a 4-H Fair and sample the exhibits. 2 "Look Inside Yourself" The Stews explain the basics of nutrition and digestion, as well as the importance of eating breakfast; they explain this to two lethargic and grouchy teenagers (played by two uncredited young actors) they have been assigned to help. Then-Washington Senators manager and baseball legend Ted Williams makes a cameo appearance in the pre-opening teaser; Senators star player Frank Howard makes a cameo later in the episode. 3 "The Flim Flam Man" The Stews shun Mulligan when he refuses to follow the direction of a macrobiotics-like fad diet promoter, who tricks the rest of the kids into trying his fad diets. A concerned Mulligan frantically seeks assistance from Wilbur, who engages the con man in a nutritional duel. Mulligan is ultimately proven correct, but not without some anguish on everyone's part. 4 "Getting It All Together" The Stews enlist suggestions from friends and family as they help prepare a buffet for an international 4-H conference, to spotlight the nutritional value of international foods. 5 "Countdown 4-4-3-2" With a rescue bag of food in tow, the Stews come to Wilbur's aid when he chooses a dark and stormy night for a camp-out. In some segments, the kids visit Johnson Space Center in Houston and interview Dr. Malcom Smith (chief nutritionist for NASA) and astronauts Jack Swigert and Joseph Kerwin. The overall theme is how innovations in food science, such as freeze-drying and aquaculture, have the possibility to meet the nutritional needs of a growing population. 6 "The Racer That Lost His Edge" With the help of a balanced diet, a sidelined race car driver regains his proper racing weight and returns to action — and his gout is alleviated to boot.
Guest appearances
Several celebrities or future celebrities made uncredited appearances, either as part of the main storyline or in brief segments; among these were Richard Sanders who later gained fame playing Les Nessman on WKRP in Cincinnati. Ordinary citizens were interviewed by the kids in selected segments of some episodes in a "man on the street" format.
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https://en.wikipedia.org/wiki/Mulligan_Stew_(TV_series)
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Mulligan Stew (TV series)
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This article is about the 1972 educational television series. For the 1977 comedy-drama television series, see Mulligan's Stew. For the dish, see Mulligan stew (food).
American TV series or program
Mulligan StewCreated byIra A. Klugerman and Joseph PascalStarringSteven Einbender
Larry Friedman
Mion Hahm
Barry Michlin
Benjamin Sands
Sherry Louise WrightCountry of originUnited StatesNo. of seasons1No. of episodes6ProductionProduction locationsMichigan State University in East Lansing, Michigan; also Washington, DCRunning time30 minutesOriginal releaseNetworkSyndicatedRelease1972 ( ) –
1981 (1981)
Mulligan Stew is an American children's educational television series, produced and sponsored by the USDA Extension Service and its youth outreach program, 4-H.
Taking its name from the hobo dish, Mulligan Stew aired in syndication beginning in the fall of 1972 and continued in reruns on public television into the early 80s.
The six-episode series follows the adventures of a group of five school-age musicians and their mentor, all dedicated to teaching others about good nutrition and developing healthier eating habits. The series, along with various educational materials including a companion comic book with additional adventures of the characters, was developed by the Michigan State University Cooperative Extension Service.
Overview
[edit]
The series centers on the humorous adventures of a group of five school-aged kids who are all members of a rock band called "Mulligan Stew" (also referred to as the "Stews" or the "Mulligan Stew Force").
The band members are:
Mulligan (Larry Friedman), the leader; occasionally plays guitar
Maggie (Sherry Wright), identified by her long blond pigtailed hair; keyboards
Mike (Steven Einbender), an Italian; drums
Manny (Benjamin Sands), a Black preteen; bass
Micki (Mi-On Hahm), a young Asian girl; guitar
(Mulligan, Maggie and Micki all sing lead vocals on most of the band's songs while Mike and Manny usually handle backing vocals.) The group's clubhouse is a basement in a brownstone apartment, fully furnished with a kitchen, shortwave radio, home gym, laboratory, and even a small stage where they rehearse their music.
Their grownup advisor and mentor is Wilbur Dooright (Barry Michlin), a bespectacled, bumbling accountant who, in some episodes, gives the kids their assignments "from upstairs", assumed to be a secret government organization (paying homage to the spy films and TV shows of the day). Wilbur provides much of the comic relief throughout the series.
"4-4-3-2" balanced diet message
[edit]
An integral and ubiquitous part of the program's message was the "4-4-3-2" balanced diet program, part of the standard USDA nutrition guidelines/recommendations promoted during the 1960s and 1970s. The use of dietary supplements was strongly discouraged; it was taught that all nutritional needs, including the proper intake of vitamins, minerals, fats and carbohydrates, could be adequately obtained solely by adhering to a balanced diet, with appropriate servings from the "basic four" food groups. This message was enthusiastically repeated by the children several times per episode. (The "basic four" food groups were updated by USDA in subsequent decades by the 1990s-era "Food Guide Pyramid" and the current "MyPlate" nutritional guidelines program.)
Production and development
[edit]
Mulligan Stew was developed in early 1971 by the USDA Extension Service, and filmed by the USDA Motion Picture Service (which for many years prior produced educational cinematic films and TV programs for public viewing). Mulligan Stew was developed based on plan and design proposals by Developmental Committees, Iowa State University Extension Service 4-H Nutrition Television Programs. The Expanded Food and Nutrition Education Program (EFNEP) provided a grant to produce the series. (4-H is the official youth outreach and development program of the land-grant universities' Cooperative Extension Services and USDA.)[1]
The target audience of the program was older elementary school students, fourth through sixth grade.[citation needed]
Eleanor Wilson, the national 4-H TV coordinator at the time, was tapped to be the series' technical advisor. Wilson subcontracted with Iowa State University to develop an outline of educational concepts for the series. USDA Extension then hired Ira Klugerman to direct the series. Klugerman, who came from a background of children's television at WQED in Pittsburgh, Pennsylvania, came up with the title and general treatment for the series. V. "Buddy" Renfro was the credited producer.[citation needed]
Production began on location in southeast Washington, DC in 1971 (the opening sequence was filmed at RFK Stadium). Other filming locations included major production partner Michigan State University's home base of Lansing, Michigan, and on location for one episode at Johnson Space Center in Houston. The low budget of the project proved to be a significant challenge, as well as the unique challenges of working with child actors.
The producers wanted the style of the series to reflect trends begun in other popular and innovative TV shows such as Sesame Street and Laugh-In. Puppetry and animation were frequently used. Sometimes one or two of the kids would conduct "man-on-the-street" interviews, asking ordinary citizens about nutrition-related topics. All of the music, including the theme song and the various songs sung by the kids during an episode (many times in musical "romps" reminiscent of the ones seen on The Monkees TV series), were composed and arranged by Washington, DC musician and recording engineer Paul Brier, and performed by a rock combo credited on screen as "The Eye".
Mulligan Stew premiered on October 4, 1972, during the National 4-H Week at the National 4-H Center in Washington, DC. The program was considered a success, especially by previous standards for television outreach sponsored by 4-H. The series had a moderate impact on kids making better choices in what they ate, and provided 4-H with a sizable marketing, promotional and public relations boost. Thanks in part to the popularity of Mulligan Stew, 4-H membership was boosted to an all-time high in 1974,[2] and continued to air in reruns on public television until 1981.
Episode list
[edit]
№ Title 1 "The Great Nutrition Turn On" Wilbur and the Stews are given a secret assignment to travel to the town of Lazy Susan and rescue the lethargic locals, whose energy is being sapped from poor eating habits. On the way, the gang stops by a 4-H Fair and samples the exhibits. 2 "Look Inside Yourself" The Stews explain the basics of nutrition and digestion, as well as the importance of eating breakfast; they explain this to two lethargic and grouchy teenagers (played by two uncredited young actors) they have been assigned to help. Then-Washington Senators manager and baseball legend Ted Williams makes a cameo appearance in the pre-opening teaser; Senators star player Frank Howard makes a cameo later in the episode. 3 "The Flim Flam Man" The Stews shun Mulligan when he refuses to follow the direction of a macrobiotics-like fad diet promoter, who tricks the rest of the kids into trying his fad diets. A concerned Mulligan frantically seeks assistance from Wilbur, who engages the con man in a nutritional duel. Mulligan is ultimately proven correct, but not without some anguish on everyone's part. 4 "Getting It All Together" The Stews enlist suggestions from friends and family as they help prepare a buffet for an international 4-H conference, to spotlight the nutritional value of international foods. 5 "Countdown 4-4-3-2" With a rescue bag of food in tow, the Stews come to Wilbur's aid when he chooses a dark and stormy night for a camp-out. In some segments, the kids visit Johnson Space Center in Houston, Texas, and interview Dr. Malcom Smith (chief nutritionist for NASA) and astronauts Jack Swigert and Joseph Kerwin. The overall theme is how innovations in food science, such as freeze-drying and aquaculture, have the possibility to meet the nutritional needs of a growing population. 6 "The Racer That Lost His Edge" With the help of a balanced diet, a sidelined race car driver regains his proper racing weight and returns to action — and his gout is alleviated as well.
Guest appearances
[edit]
Several celebrities or future celebrities made uncredited appearances, either as part of the main storyline or in brief segments; among these were Richard Sanders who later gained fame playing Les Nessman on WKRP in Cincinnati. Ordinary citizens were interviewed by the kids in selected segments of some episodes in a "man on the street" format.
Larry Friedman (Mulligan) performed in the musical Rasputin with Ted Neeley and John Hurt.[3]
Mion Hahm (Micki) is a realtor in Florida.[4]
Steve Einbender (Mike) is Senior Manager of Customer Analytics for The Home Depot, in Atlanta, Georgia.[5] He still plays drums.[5][6]
Benjamin Sands (Manny) is a music teacher in the Washington, D.C. area.
Sherry Wright (Maggie) pursued an acting and singing career while living in Alexandria, Virginia; she died in July 2009.[7]
Barry Michlin (Wilbur) had a number of minor roles throughout the 1970s and 1980s,[8] and also made recurring appearances in several TV commercials including for Arm & Hammer Baking Soda with actress Beverly Sanders. He is a photographer based in Los Angeles.[9]
See also
[edit]
MyPlate for current USDA recommendations (as of 2011)
References
[edit]
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https://www.tiktok.com/discover/hawaiian-mulligan-stew-recipe
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Make Your Day
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https://www.culinaryhill.com/green-bay-booyah/
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Booyah Stew
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2023-09-17T23:42:54+00:00
|
Hearty comfort food at its midwestern best, Booyah Stew is a chicken and beef stew that deserves a spot on your potluck or tailgate menu.
|
en
|
Culinary Hill
|
https://www.culinaryhill.com/green-bay-booyah/
|
This post may contain affiliate links. For more information, please see our affiliate policy.
Hearty comfort food at its Midwestern best, this Booyah Stew is a chicken and beef stew is a fan-favorite that deserves the starring role as part of your potluck or tailgate menu.
In the upper Midwest, especially in prime Packer territory of Northeast Wisconsin, it’s common to find a giant kettles of piping hot, velvety booyah simmering over an open fire on chilly fall days. “Green Bay Booyah” or Booyah Soup is a staple at community at booyah fundraisers, as part of tailgate menus, and beyond.
But now that I’ve perfected a homemade stew recipe inspired by that beloved booyah, you can live anywhere in the world and still savor this comfort food dinner idea.
While the exact origin story of Booyah Stew is hazy, the dish seems to have roots in Belgium. Its name, though, likely comes from the French word bouillon, for “broth;” the way it’s pronounced is very similar to “booyah.”
As far as the Wisconsin connection goes, back in 1906, a Green Bay teacher, Andrew Rentmeester, wanted to raise money for his school and came up with the idea of serving the Belgian dish, bouillon, at the event. He gathered up beef and chickens from the neighbors for the hearty stew. The news reporter who was covering the event scribbled down “booyah” instead of bouillon, and since then, the state (and beyond) has been graced with one of the heartiest stews possible.
Sometimes booyah is spelled booya, bouja, boulyaw, or bouyou, but no matter what, it’s a protein-rich, vegetable-packed stew made with chicken, beef, or pork and carrots, peas, cabbage, tomatoes, potatoes, and more. It’s one of a handful of regional recipes that are made with what’s on hand, like Mulligan stew, gumbo, or burgoo.
Admittedly, this Booyah recipe is a labor of love. But the chicken and short rib beef broth (sounds wild; tastes wildly delicious!) makes this comfort food recipe unlike any other chicken stew or beef stew you’ve spooned.
So grab your biggest pot and get to work! No live fire required. My twist on classic Booyah Stew recipe is made right on the stove, and I pared it down to feed a family (with enough for leftovers) instead of a whole town.
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
Bone-in short ribs and chicken thighs: The bones lend a thick, luscious consistency to the homemade broth. After cooking the beef, be sure to remove any extraneous cartilage before shredding; leaving that in can make some bites too chewy to consume.
Chicken broth: You’ll need 8 cups of chicken broth, which is about 4 small cans or 2 large cartons of store-bought. You have my full permission to snag some at the supermarket, since you’ll be stoking the flavor with more umami from chicken thighs and short ribs as part of the process for this Booyah Stew. But if you’re really feeling ambitious, feel free to start with Homemade Chicken Broth.
Rutabaga: Not a fan of this root vegetable? Leave it out and add an extra potato. Or, add any other vegetables you want like celery stalks, green beans, and corn.
Lemon wedges: These are optional, but highly recommended; squeeze on just prior to serving for a welcome burst of acidity and brightness. If you have any fresh herbs like parsley or cilantro floating around, feel free to toss those on as a garnish as well.
Step-by-step instructions
To make the broth:
Pat beef and chicken dry with paper towels and season on both sides with salt and pepper. In a large Dutch oven or large stockpot (at least 5 ½ quarts), heat olive oil until just smoking. Add beef and cook, flipping occasionally, until browned on all sides, about 10 minutes total. Remove from pot and set aside.
Add the chicken to the pot and cook, flipping occasionally, until browned on both sides, about 10 minutes total. Remove from pot set aside. When the chicken is cool enough to handle, remove and discard skin. Do not drain fat from pot.
In the same pot, reheat rendered fat over medium heat until shimmering. Add onions and celery, and cook until softened, about 3 to 5 minutes.
Stir in broth and bay leaves, scraping up any browned bits on the bottom of the pot. Add back short ribs and chicken, and bring to boil. Reduce heat to low, cover, and simmer until chicken is 175 degrees on an instant-read thermometer, about 25 to 30 minutes.
Remove chicken from pot. When chicken is cool enough to handle, remove and discard bones. Shred chicken into bite-sized pieces. Cover and refrigerate chicken.
Continue cooking the stew until the beef is tender, about 75 to 90 minutes longer. Remove beef from pot. When beef is cool enough to handle, remove and discard fat, bones, and any inedible connective tissue.
Strain broth through a fine-mesh strainer, discarding solids.
Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot (expect 1-2 cups of fat).
To make the stew:
To the pot with the broth, add the shredded beef, cabbage, diced tomatoes and juice, rutabaga, potato, and carrots. Reduce heat to medium and simmer until all vegetables are tender, 30 to 35 minutes.
Add chicken and peas and cook until heated through, stirring occasionally. Season to taste with salt and pepper. Serve with fresh lemon wedges if desired.
Recipe tips and variations
Yield: This recipe will make about 5 quarts (20 cups!) of stew, enough for 10 generous 2-cup servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The broth can be (and in a perfect world, would be) made a day or two in advance. It’s much easier to scrape excess fat off the top of the broth when it’s chilled.
Freezer: Booyah is ideal for freezing because it’s labor-intensive AND makes a giant batch. Make it once and enjoy it again later! Cool and package into freezer-safe containers. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations: Some cooks substitute pound for pound beef stew meat instead of short ribs. They are certainly easier to work with, but the final stew will lack some of the richness of classic Booyah. You could also add fresh herbs like rosemary and thyme; I wanted to, but I used a restrained hand to honor the real deal. Nobody is fiddling with sprigs of rosemary in the pre-dawn hours of a Lambeau Field parking lot! But they would definitely be welcome additions.
Tailgating menu: Booyah is the maybe the best possible Tailgating food ever created, but for more inspiration, see my full menu of Tailgating recipes including Hot Dog Chili for Chili Dogs, Beer Brats, Baked Beans, Puppy Chow, Cowboy Caviar, Jello Shots, and more.
Frequently Asked Questions
You suggest skimming the fat in Step 8. How do I skim the fat from broth, exactly?
To remove the fat from the broth, you can spoon it off the top of the broth or use a fat separator. Or, if you have the time, refrigerator the strained broth for 8 hours or overnight (store the beef, chicken, and vegetables covered in the refrigerator). The next day, the fat will have risen to the top and hardened and can be easily removed. Proceed with the stew, adding the shredded beef and vegetables to the broth while reheating it.
Should I wash my raw chicken thighs?
The CDC (and I!) recommend that you never wash chicken, as this can splatter raw chicken juices onto your sink and any nearby surfaces. There’s no need to wash poultry before cooking, but do pat it dry for a solid sear.
What is the best way to shred the chicken and beef?
No special equipment is necessary. Simply place the cooked protein in a clean cutting board, then use two forks (backs facing each other) to pull the meat in separate directions until you have bite-sized pieces. Discard any pieces of gristle, connective tissue, cartilage, or fat.
More Midwestern favorites
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Booyah Stew
By Meggan Hill
Hearty comfort food at its midwestern best, this Booyah Stew is a chicken and beef stew that deserves the starring role as part of your potluck or tailgate menu.
Prep Time 30 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Servings 10 servings (2 cups each)
Course Main Course
Cuisine American, Belgian, Wisconsin
Calories 457
4.97 from 29 votes
Ingredients
For the broth:
▢ 2 1/2 pounds bone-in short ribs trimmed (see note 1)
▢ 2 1/2 pounds bone-in chicken thighs trimmed
▢ Salt and freshly ground black pepper
▢ 1 tablespoon olive oil
▢ 2 onions coarsely chopped
▢ 2 celery ribs coarsely chopped
▢ 8 cups chicken broth (see note 2)
▢ 2 bay leaves
For the stew:
▢ 4 cups cabbage shredded (from 1 small head)
▢ 28 ounces diced tomatoes undrained
▢ 8 ounces rutabaga peeled and cut into 1/2-inch pieces (1-2 small, see note 3)
▢ 1 pound russet potatoes peeled and cut into 1/2-inch pieces (1 large)
▢ 3 large carrots peeled and sliced 1/4-inch thick
▢ 1 cup frozen peas
▢ lemon juice for serving, optional (see note 4)
Instructions
To make the broth:
Pat beef and chicken dry with paper towels and season on both sides with salt and pepper.
In a large Dutch oven or large stockpot (at least 5 ½ quarts), heat olive oil until just smoking. Add beef and cook, flipping occasionally, until browned on all sides, about 10 minutes total. Remove from pot and set aside.
Add the chicken to the pot and cook, flipping occasionally, until browned on both sides, about 10 minutes total. Remove from pot set aside. When the chicken is cool enough to handle, remove and discard skin. Do not drain fat from pot.
In the same pot, reheat rendered fat over medium-high heat until shimmering. Add onions and celery, and cook until softened, about 3 to 5 minutes.
Stir in broth and bay leaves, scraping up any browned bits on the bottom of the pot. Add back short ribs and chicken, and bring to boil. Reduce heat to low, cover, and simmer until chicken is 175 degrees on an instant-read thermometer, about 25 to 30 minutes.
Remove chicken from pot. When chicken is cool enough to handle, remove and discard bones. Shred chicken into bite-sized pieces. Cover and refrigerate chicken.
Continue cooking the stew until the beef is tender, about 75 to 90 minutes longer. Remove beef from pot. When beef is cool enough to handle, remove and discard fat, bones, and any inedible connective tissue.
Strain broth through a fine-mesh strainer, discarding solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot (expect 1-2 cups of fat; see note 3).
To make the stew:
To the pot with the broth, add the shredded beef, cabbage, diced tomatoes and juice, rutabaga, potato, and carrots. Reduce heat to medium and simmer until all vegetables are tender, 30 to 35 minutes.
Add chicken and peas and cook until heated through, stirring occasionally. Season to taste with salt and pepper (I like ate least 1 teaspoon salt and 1 teaspoon pepper, and sometimes I add more). Serve with fresh lemon wedges if desired.
Recipe Video
Notes
Bone-in short ribs and chicken thighs: The bones lend a thick, luscious consistency to the homemade broth. After cooking the beef, be sure to remove any extraneous cartilage before shredding; leaving that in can make some bites too chewy to consume.
Chicken broth: You’ll need 8 cups of chicken broth, which is about 4 small cans or 2 large cartons of store-bought. If you’re really feeling ambitious, feel free to start with Homemade Chicken Broth.
Rutabaga: Not a fan of this root vegetable? Leave it out and add an extra potato.
Lemon wedges: These are optional, but highly recommended; squeeze on just prior to serving for a welcome burst of acidity and brightness.
Yield: This recipe will make about 5 quarts (20 cups!) of stew, enough for 10 generous 2-cup servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The broth can be made a day or two in advance. It’s much easier to scrape excess fat off the top of the broth when it’s chilled.
Freezer: Cool and package into freezer-safe containers. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 2cupsCalories: 457kcalCarbohydrates: 19gProtein: 35gFat: 26gSaturated Fat: 8gTrans Fat: 1gCholesterol: 143mgSodium: 847mgPotassium: 1098mgFiber: 4gSugar: 5gVitamin A: 3313IUVitamin C: 41mgCalcium: 71mgIron: 4mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Meggan Hill
https://www.culinaryhill.com/about/
Meggan Hill
https://www.culinaryhill.com/about/
Meggan Hill
https://www.culinaryhill.com/about/
Meggan Hill
https://www.culinaryhill.com/about/
4.97 from 29 votes ( )
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http://veganadventures.squarespace.com/blog/mulligan-stew
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en
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Mulligan Stew — Adventures in Vegan Cooking
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[
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[
"Lorin Bruckner"
] |
2014-03-13T18:53:05-05:00
|
It is believed that Mulligan stew was a creation of American hobos around the turn of the century. It was a community dish formed by whatever people happened to have on hand. Now that traditional hobo culture is not so prevalent in America, Mulligan stew has come to resemble Irish beef stew with an
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Adventures in Vegan Cooking - Recipes and Tutorials
|
http://veganadventures.squarespace.com/blog/mulligan-stew
|
Mulligan Stew
It is believed that Mulligan stew was a creation of American hobos around the turn of the century. It was a community dish formed by whatever people happened to have on hand. Now that traditional hobo culture is not so prevalent in America, Mulligan stew has come to resemble Irish beef stew with an American bent. This version uses seitan in place of beef, beer with the broth, and is chock-full of root vegetables. Once again, I will be dedicating this stew recipe to an important person in my life. This time, it's my little brother, Ben.
Beer enthusiast and renowned world champion in extreme volume talking, Ben has been a father for all of two months. Not only that, but over the past few years he's been putting down all kinds of roots, from getting married and buying his first home, to working as an electrical engineer AND going to school for his MBA. Add a new baby to the mix and you have the makings of a true super dad.
Like most siblings, Ben and I have had our differences as well as fun adventures, but I don't think anyone has made me laugh as hard or as many times as he did while we were growing up.
This is a good stew to make for your brother. If you don't have one, it's also a great dish to make on St. Patrick's day, or really any day that you're craving something warm and hearty.
First, you need to make some seitan. Click here for full instructions and step-by-step photos on making seitan. Cut the seitan into bite-sized pieces.
Then, get started on the base of the stew, which includes onion, garlic and celery. After the veggies are soft, stir in tomato paste, vegetable broth and some Irish stout. I recommend Killian's, which is made without the use of animal ingredients.
Now stir in a bunch of root vegetables like carrots, parsnips, potatoes and turnips. Add some barley and herbs, and simmer everything together for an hour. While it's cooking, fry up your seitan pieces in margarine until nicely browned.
Once everything's finished, add the seitan to the pot along with some fresh parsley and simmer five minutes longer. Look at that beautiful pot of stew you just made! Time to grab a spoon.
Mulligan Stew
Serves 6-8
Important: Be sure to give yourself enough time to cook the seitan. For a quicker recipe, you can use store bought seitan.
Ingredients
Seitan
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup water
1/4 cup tomato paste
1/4 cup vegan Worcestershire sauce
2 tablespoons soy sauce
2 cups mushroom broth or vegetable broth
Stew
4 tablespoons vegan margarine, divided
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, diced
2 tablespoons tomato paste
4 cups vegetable broth
2 cups Irish stout beer (recommended: Killian’s)
4 carrots, peeled and sliced diagonally into 1/2” chunks
2 (carrot sized) parsnips, peeled and sliced diagonally into 1/2” chunks
2 potatoes, peeled and cut into 1/2” chunks
1 large turnip, peeled and cut into 1/2”chunks
3 tablespoons dry pearl barley
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 bay leaves
1 sprig rosemary
1 teaspoon salt
freshly ground pepper to taste
2 tablespoons finely chopped parsley
Method
Prepare the seitan. Preheat oven to 325 degrees Fahrenheit. Lightly oil a lidded casserole dish with non-stick spray. Combine flour, nutritional yeast and vegetable stock powder in a large bowl. Mix the water, tomato paste, vegan Worcestershire sauce and soy sauce in a small bowl. Add the wet ingredients to the dry ingredients and stir until a dough forms. Adjust amount of water or gluten as needed (see tip). Knead the dough for 5 minutes, then form into a loaf. Place the seitan in the casserole dish and cover with 2 cups of mushroom broth. Cover and cook for 40 minutes. Flip the loaf, then cover and cook for another 40 minutes. Remove the seitan from the dish and allow it to rest until cool enough to handle. Cut into bite-sized chunks.
Prepare the stew. Melt 2 tablespoons of the margarine in a large, heavy bottomed pot or Dutch oven over medium heat. Add the onion, garlic and celery. Cook 5-7 minutes or until onion is translucent.
Mix in tomato paste, vegetable broth and beer, then add all remaining ingredients except for the parsley and seitan. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 1 hour.
Meanwhile, melt the remaining 2 tablespoons of soy margarine in a large pan over medium heat. Sauté the seitan pieces on 2 sides for 2-3 minutes on each side, or until browned. Do so in 3-4 batches, being careful not to overcrowd the pan and adding more margarine if it becomes too dry.
Once the stew is finished simmering, add the seitan to the pot along with the chopped parsley and cook 5 more minutes.
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https://farmtojar.com/lentil-and-chorizo-mulligan-slow-carb/
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Slow Carb Lentil Chorizo Stew: Mexican Version
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2015-03-17T18:19:42+00:00
|
Slow carb recipe for lentil and chorizo mulligan stew for a quick, easy, cheap weeknight dinner. Add chipotles for a Mexican flair.
|
en
|
Farm to Jar
|
https://farmtojar.com/lentil-and-chorizo-mulligan-slow-carb/
|
Lentils are constantly being recommended as a good staple for the Slow Carb Diet, and are also appropriate for a Mediterranean Diet. Besides being a tasty base for all kinds of proteins and vegetables, lentils are cheap, nutritious and easy to work with. This lentil stew is both delicious and easy.
Jump to: RECIPE | What is “Mulligan” Stew? | A Mexican Version | Illustrated Step by Step
This post may contain affiliate links. As an Amazon Associate, I also earn from qualifying purchases. You can read our disclosure information here–
What does Mulligan mean?
So in informal golf games a mulligan is “…..a second chance to perform an action, usually after the first chance went wrong through bad luck or a blunder.
The food dish of mulligan stew shares a few concepts of the golf definition, in that the stew is often made with odds and ends of leftover food scraps (hence “second chance”).
Mulligan stew is a sort of catch-all dish of whatever is available, and is said to have originated in hobo camps during the early 1900’s. It usually contains meat, potatoes and vegetables in just about any combination.
I’m calling this lentil chorizo dish a “mulligan stew” because it’s kind of a stew, kind of a hash and kind of a soup. It’s really a mash-up of lentils and chorizo and whatever else is in your fridge or pantry. In my case that was chorizo and red lentils.
I will be making this frequently, and I’m sure it will be slightly different each time – hence the beauty of a “mulligan stew”.
The Mexican Version of Lentil Chorizo Stew
In the central region of Mexico, chorizo is used in everything from eggs to tacos. The addition of chipotle chile is also characteristic of this area.
I was inspired to make this stew with a Mexican flavor profile by an article about Mexican cooking focused on lentils which I found it on the website Mexconnect. My recipe below is similar to this one but modified to be more in line with a slow carb diet.
Ingredients for Mexican Lentil Chorizo Stew
Here are the ingredients used in the recipe below, with ideas for substitutions following the photo:
Illustrated Step by Step:
Other Ways to Add Flavor to Lentils
Lentils can often be bland. This smoky lentil soup recipe adds smoked ingredients for a rich, comforting flavor profile.
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https://www.imdb.com/title/tt0075539/
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Mulligan's Stew (TV Series 1977– )
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1977-06-20T00:00:00
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Mulligan's Stew: With Lawrence Pressman, Elinor Donahue, Christopher Ciampa, K.C. Martel. Michael Mulligan and his wife Jane struggle to raise three children on his teacher's salary. They become a blended family when they take in their four recently orphaned nieces and nephews, resulting in both drama and comedy.
|
en
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IMDb
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https://www.imdb.com/title/tt0075539/
|
Michael Mulligan and his wife Jane struggle to raise three children on his teacher's salary. They become a blended family when they take in their four recently orphaned nieces and nephews, r... Read allMichael Mulligan and his wife Jane struggle to raise three children on his teacher's salary. They become a blended family when they take in their four recently orphaned nieces and nephews, resulting in both drama and comedy.Michael Mulligan and his wife Jane struggle to raise three children on his teacher's salary. They become a blended family when they take in their four recently orphaned nieces and nephews, resulting in both drama and comedy.
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https://www.facebook.com/SmallTownWoman/posts/mulligan-stew-is-a-family-friendly-easy-stew-made-with-tender-stew-meat-potatoes/981786506635254/
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https://www.rochester.edu/College/translation/threepercent/2023/07/18/mulligan-stew-reading-the-dalkey-archive/
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en
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Mulligan Stew [Reading the Dalkey Archive] « Three Percent
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2023-07-18T00:00:00
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en
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https://www.rochester.edu/College/translation/threepercent/2023/07/18/mulligan-stew-reading-the-dalkey-archive/
|
Mulligan Stew
Gilbert Sorrentino
Original Publication: 1979
Original Publisher: Grove Press
First Dalkey Archive Edition: 1996
“Cheers!” So this may be the first—but definitely not the last—entry in this series that is kind of weird.
First off, unlike the earlier posts, which try to say something semi-comprehensive about the book in question, this one is more of an invitation: I want everyone who reads this to join along with the landmark 20th Season of the Two Month Review podcast and read Mulligan Stew with us throughout September and October. (And maybe a bit into November. Our idea of “months” and “time” is a bit slippery.)
Additionally, as TMR progresses, I’m going to be adding to this post every week. This may take the form of quotes, short analysis, info from outside sources, whatever. But in the end, it will be a chronicle of reading Mulligan Stew, rather than a static, singular post.
Anyway! Let’s dig in! Five reasons to read Mulligan Stew:
1) Sorrentino’s Reputation.
Gilbert Sorrentino is a foundational Dalkey Archive author. Actually, more than that, he’s like the literary father figure that the press’s catalog aspires to impress. He was one of John O’Brien’s aesthetic mentors, and a very close friend who was instrumental in the foundation of the Review of Contemporary Fiction and the press as a whole. (I think they came up with the name “Dalkey Archive Press” together.) The number of stories I heard about “Gil”—even though Gil was no longer speaking to John at the time, which, gulp, yeah, I totally get—could fill volumes. I heard about how Gil didn’t have any depth perception, thus fuck metaphor. I heard about the people who lived in the apartment complex that was the setting for Imaginative Qualities of Actual Things, which was the Novel of Dismissive Mean-spiritedness that John latched onto.
Sorrentino’s career was long and varied, seeing that he experimented with form and the possibilities for fiction with each and every book. There may well be a “Sorrentino Voice”—a bit sardonic, sharp observations, exacting in terms of how language and fiction function—but I’m hard pressed to think of a particular style or approach that would define his career. If you talk to a half-dozen Sorrentino fans—all of whom would be more qualified than I am to write this—you’ll end up with an array of both “best” Sorrentino books and suggestions of “where to start” with his oeuvre. Splendide-Hôtel —a remarkable meditation of sorts, akin to Gass’s On Being Blue—is a great starting point, although Aberration of Starlight might be the most emotional, and most straightforward in terms of the formal experimentation. Imaginative Qualities of Actual Things might be the funniest—and filled with the most daggers—and The Sky Changes is the book everyone should read when they’re preparing for a divorce. Steelwork is unparalleled in how it captures the ins and outs of a particular Brooklyn neighborhood, and Crystal Vision does something similar, but using the tarot as its framework. Gold Fools is a novel in all questions, and, well, Mulligan Stew (my personal favorite and the only of his books with its own Wikipedia entry) is a complete blast from start to finish.
2) It’s a Book about Writing a Book.
The most Dalkey of all Dalkey tropes! But in this case, rather than focusing on the difficulties of figuring out how to write a book, Mulligan Stew revels in the generative nature of creation, spilling forth list after list, joke after joke, opinion after opinion. It’s like Flann O’Brien on crack, with a touch of the movies covered on the How Did This Get Made? podcast.
Here’s the set-up, as simply as I can put it: Antony Lamont is an experimental writer who has never really received the attention he (thinks) he deserves for his novels. But this new book he’s working on? This is going to be the one. A “new wave murder mystery” narrated by the killer, that merges detective fiction and high literature. And is populated by characters he’s borrowed from James Joyce, Dashiell Hammett, etc., etc. (Antony Lamont is a reference to Flann O’Brien’s At Swim-Two-Birds)—characters who, when Lamont isn’t paying attention (aka, actively writing about them), they’re exploring the half-written house they live in and the nearby town, seeking a way out of this horribly written book. In addition to excerpts from the “novel in progress” and the characters inside, we get to read Lamont’s increasingly unhinged correspondence with his sister (especially about her husband, his literary nemesis), a professor who maybe wants to teach one of his books, a poet he’s trying to get into bed, and so so much more.
3) Myriad Forms That Dissect the Nature of Writing.
Although there are certain recurring bits, a big appeal of this book—for me at least—is its diversity of forms, aping everything from detective novels to erotica to epistolary novels to surreal plays to . . . And in each instance, Sorrentino via Lamont manages to expose the quirks and flaws and oddnesses at the limits of fiction. Things that conventional novels coax us into ignoring are presented so baldly in this novel in a way that’s funny and aesthetically captivating.
This will become more and more apparent over the course of this season of TMR, but here are a few fun little quotes to whet your appetite.
First, this is from the front matter, which is a series of rejections of the novel Mulligan Stew:
Dear Gilbert Sorrentino:
It’s wonderful of you to think of us here at New Views Press as possible publishers for your new novel, MULLIGAN STEW. Wow! as my seven-year-old says, all too often, six hundred pages sounds like something! When you say you worked on it almost four years, I can well believe you!
I’m afraid my “batting average” at second-guessing “the Boss” is somewhat less than 1.000 right now, but I’ll go “out on a limb” and risk telling you that it seems very doubtful that we can even consider taking it on, “alas”!
I’m sure you’ve read the newspaper “stories”—albeit many of them were predictably exaggerated—on the dolphin-training project that L was deeply involved in and that came, unfortunately, “a-cropper.” L was rather upset, partly because of the money loss involved, but more importantly, because he hoped to publish an anthology of “Dolphin Poems,” translated by Dr. Mullion Blasto. You can imagine what a “blow” it was to L when Blasto went with Disney. But enough of our troubles!
At the moment, as above noted, I would venture a tentative guess that L simply could not think of publishing such a work as yours. We are still “picking up the pieces” here. I take the liberty of wishing you and yours well, and of extending L’s good wishes to you.
To “good letters,”
John Cates
Managing Editor
Next up, a poem from Lorna Flambeaux’s The Sweat of Love:
“Hot Bodies”
Hot bodies entwined together
stuck with sweat, the gorgeous guck of love.
We fuck . . .
—all unashamed!
Proud of our . . .
Hot bodies!
In my laughing flesh lies hidden
that dark inferno, Life’s secret Word.
It yearns to reach out and whisper
to your smold’ring core. It CANNOT! It CANNOT!
So you, beloved, in my widespread loins must find
the entrance to this deep and tender Word.
YES!!! YES!!!
Only the dead
say “No” to love. Our hot bodies—are aflame
with Life! And now your Life plunges
to my thrilling deeps . . . OH!!!
. . . I swiftly swoon . . .
And here are some of the clichés a group of cowboy characters have been subjected to by hack writers over all the books they appeared in;
In one job I threw my clothes on at least twenty times.
My interest slackens when I’m forced to watch the smoke from my cigarette curl lazily in the air.
Especially when it’s blue smoke . . . and it’s always blue smoke!
But how often have you thoughtfully knocked out your pipe? Or filled it?
If I stretch luxuriously one more time . . .
Right! But how do you feel about your eyes scanning the horizon?
That’s as bad as not liking it because it’s too quiet.
How many times, I pray you, have you emerged into the sunlight blinking?
Not as many times as I’ve grabbed for the phone.
I once had a position where I wheedled every third page.
I was once dazzlingly insouciant to the point of nausea.
I’m damn sick of getting home and going straight to bed without washing.
I’m just as tired of the sun in my eyes always waking me up.
How do you like the wet streets that shimmer in the fog? I’m up to here with them.
I don’t mind the women whose bosoms heave—unless they crack their gum. Or chew it furiously. Or simper.
I was in a scene once with a woman who primped and simpered. As a matter of fact, I think she also whimpered.
As long as she didn’t whine . . .
4) Incredibly Funny.
I think this is obvious by now, but damn, this book is just delightful. Sure, it’s about a writer’s mental breakdown and mental illness is no joke, but holy shit, I dare you to read this book and not laugh. Even the mathematical paper that’s inserted in here (what isn’t included?) is funny in a certain light.
But truly, this is a masterpiece of comedic literature. Again, it’s like Extreme Flann O’Brien, or maybe a bit like a contemporary Tristram Shandy. It’s a giant book, and one that does raise—and answer—certain questions about fiction and the craft of writing (this is one of Sorrentino’s “writer’s writer” sort of books), but it’s a book that truly entertains on every page. There are bits—often crass or crude—that function more like traditional jokes, but most of the humor arises from the voices—also frequently crass and crude—found throughout, especially Antony Lamont’s which is soooooo self-serious at times, frequently cringey, and increasingly more and more batshit.
5) Bad Writing Is So Good.
It’s really hard to pull off, but intentionally bad writing is so rewarding to read. Just like really bad movies can be so fun. I used to spout off about—at every logical opportunity—a “theory” I had about art that ~95% of it is devoutly mediocre: technically competent, fine enough, but basically just average. And instead of wasting time on those sort of middling movies or books, I only wanted to read the truly amazing, and the absolutely awful.
And in Mulligan Stew, you get both!
Bonus: There’s Baseball In It.
Just a moment to insert the scorecard of the baseball game Sollis took me to. Whatever it means! It has a certain arcane beauty to it, though. A conversation piece if I work at a decent job soon? I showed it to Ned just before he left and he glanced at it and laughed long and loud.
*
Again, this book is a one-of-a-kind tour de force that is very re-readable, and a great entryway to the Sorrentino world—I’m looking forward to rereading, and writing about, so many of his books over the next couple years—and I can’t wait to dig into this with my TMR cohost, Brian Wood (author of Joytime Killbox and a forthcoming novel featuring a character whose persona and writing would be right at home in Mulligan Stew), a number of guests, and, hopefully, all of you.
Buy a copy of the book, follow along with the reading schedule, and enjoy this season!
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https://mykitchenlittle.com/2024/01/18/kentucky-burgoo-recipe/
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en
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The Ultimate Kentucky Burgoo Recipe (one-pot and easy)
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"Author: Lauren McDuffie"
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2024-01-18T00:00:00
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Packed with savory meat and tons of veggies, this incredible Kentucky Burgoo Recipe can't be beat, and will keep you satisfied for days.
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en
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My Kitchen Little
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https://mykitchenlittle.com/2024/01/18/kentucky-burgoo-recipe/
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Hailing from my home state of Kentucky, Burgoo is a rich and hearty, stick-to-your-ribs stew that will keep you full for no less than 3 days. It packs a major punch, as it is absolutely filled with meat and veggies and is served piping hot with fresh cornbread, biscuits or rolls alongside. My Kentucky Burgoo Recipe here is pretty classic, except that I opt for EITHER pork or beef when making it, as opposed to using both. This is primarily to keep things budget-friendly and a bit more weeknight friendly as well. But please know that if you want to use both beef chuck and pork shoulder in yours … you should GO FOR IT.
Table of Contents
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Kentucky Burgoo Frequently Asked Questions
What is Burgoo?
Originating from Kentucky, Burgoo is a rich and hearty stew that is filled with vegetables and at least three different types of meat. Similar to a Brunswick Stew, Irish stew, or Mulligan stew, Burgoo is often served outdoors and at large gatherings or fundraisers since it feeds so many people, so very well.
What meats are traditionally used in Burgoo?
The rule of thumb when making Burgoo, is to use no less than three different meats. You’ll typically see pork, beef, and chicken used. In my recipe here, I opt for bacon, pork shoulder, and boneless/skinless chicken thighs. But you can swap meats in and out for the three I’ve listed, as that’s really the point here. Traditionally, a Burgoo was meant to be a meal to help use up any “roadside odds and ends” you’d find outside, or from hunting, etc. Oh, how I love my Appalachian roots, y’all.
Where did Burgoo originate?
While Burgoo recipes can be found all across central Appalachia – from Virginia and West Virginia to Indiana and Ohio, Kentucky lays claim to its origin story, murky thought it may be.
What does Burgoo taste like?
This Kentucky Burgoo Recipe tastes like vegetable beef/pork stew, but the most insanely delicious one you’ve ever tried. The fact that we’re building everything on bacon drippings and using SO many different vegetables, aromatics, and seasonings means that we’re in for one wild ride in one single pot.
Can Burgoo be made in a slow cooker?
Burgoo can absolutely be made in a slow cooker. In fact, it might be the perfect recipe for a slow cooker, because it just gets better and more tender the longer it simmers. To prepare Burgoo in a slow cooker, just follow the recipe through the meat browning steps (on the stovetop). So, you will cook the bacon, pork, and chicken in a pan on the stove, to give them a nice crust and really seal in the flavors. Technically, you could skip this and just put everything in your slow cooker and call it good. But your stew will be better for it, if you take the time to brown everything first.
After the meat is all browned, you can transfer everything directly into a slow cooker. Give it all a stir to mix it well, taste for seasoning, and then slow cook on low for 8 hours, or on high for 4 to 5 hours, just until the meat is pull-apart tender.
What is the difference between Burgoo and Brunswick Stew?
There is very little difference between the two recipes, as they contain many of the same ingredients and the cooking method applied is essentially the same as well. However, sometimes the ingredients will vary a little bit, and reflect the location of their origin. For example, traditional Kentucky burgoo recipes will contain mutton and lamb, whereas a Brunswick Stew would never contain either one of those.
But there is major crossover between the two dishes, that is for sure. If you happen to have my second cookbook, Southern Lights, there is a healthier take on a Brunswick Stew that I always enjoy and have made SO many times. Whatever you want to call it, this hearty and substantial combination of simple ingredients is always a hit.
What is Burgoo served with?
Kentucky Burgoo is typically served with cornbread or biscuits, or just warm bread. This is to help sop and soak up all of the delicious stew juices, so as to not waste a single drop. Liquid gold I tell you.
How to Make My Ultimate Kentucky Burgoo Recipe
My Kentucky Burgoo Recipe is mostly traditional, save for the fact that I do not employ both pork shoulder and beef chuck roast together in one pot. Sometimes I will use beef, and sometimes I will use pork. But I find that using them together, along with the bacon or chicken, creates such an expensive pot of food that it almost deters me from making it, or sharing the recipe with others to do the same. To me, this recipe was born from humble beginnings, and is meant to reflect that in its makeup. But that’s just me.
You should use whatever combination of meats you like, as this pot is your playground. Just follow the recipe as it’s written, browning off your cuts of meat and then putting them back in the stew to simmer away in the oven.
DIRECTIONS
Preheat the oven to 325 degrees F. Adjust the rack to the middle position.
Heat a large oven-proof (lidded) pot or Dutch Oven over medium heat. Cook the bacon until browned and crispy, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside now, leaving the drippings behind.
Season the pork and chicken with salt and pepper and, working in batches as needed, brown it all in the hot bacon grease for a few minutes per side. You can add a little oil to the pan, if necessary. When each batch is browned, transfer to a large plate or tray for now.
Drain off any excess liquid and oil from the pot. Still working over medium heat, add a couple tablespoons of oil to the pot and when it’s hot, add the onion, bell pepper, and potatoes. Season lightly with salt and pepper, along with the poultry seasoning. Cook until the veggies have had a chance to tenderize, about 8 to 10 minutes, stirring occasionally. Add the okra, corn, Lima beans, and garlic and cook for a couple of minutes. Add the stock concentrate and tomatoes to the pot, along with the browned pork and chicken. Add about 3 cups of the stock (really just enough to fully submerge everything) and the Worcestershire sauce, stirring to blend everything.
Put the lid on the pot, and put it in the oven to stew for three hours or until the pork is super tender and easily sliced or shredded with a fork. You can add a little more of the remaining stock, if needed, to achieve the body and consistency you’d like. Serve in bowls, topped with chopped chives or scallions to taste and warm bread for dipping.
What You’ll Need to Make This Ultimate Kentucky Burgoo Recipe
It’s the ingredients that really define a Burgoo, separating it from other stews of similar nature such as Mulligan, Irish, or Brunswick. You must use at least three meats to claim it is a burgo, though I like to encourage people to use whatever meats they see fit. Traditionally, you’ll see people using pork shoulder, bone-in and skin-on chicken thighs, and beef chuck roast. For my money, I typically use bacon, boneless skinless chicken thighs, and pork shoulder. This keeps the cost lower and more reasonable, and it creates a truly wonderful flavor in the end.
The addition of stock concentrate is optional, though it definitely contributes to a greater depth of flavor in the end and I highly recommend using it. Any variety you like should work beautifully.
As I always say, the number of garlic cloves I suggest is really flexible. This recipe has a lot going on, so it can carry a ton of garlic and it is all the better for those cloves. Trust me.
INGREDIENTS
8 slices bacon
Olive oil or cooking oil, as needed
3 to 3.5 pounds pork shoulder, cut into 1 to 2-inch pieces
3 or 4 boneless, skinless chicken thighs
Salt and pepper, as needed
1 small to medium yellow onion, diced (see note)
1 green bell pepper, diced
24 ounces small gold or red potatoes, quartered (or halved if very small)
1 tablespoon poultry seasoning
10 to 12 ounces frozen sliced okra
10 to 12 ounces frozen corn (canned is fine)
10 to 12 ounces frozen lima beans (canned is fine)
6 garlic cloves, minced or grated
2 heaping teaspoons stock concentrate (any variety/flavor you like)
28-ounce can crushed tomatoes
32-ounces chicken stock
1 tablespoon Worcestershire sauce
Serving Suggestions: fresh warm bread, cornbread, or biscuits for dipping, chopped chives or scallions
Directions for Storing this Kentucky Burgoo Recipe
Allow the stew to come all the way down to room temperature before transferring it to your storage container. A lidded plastic container or a zip-top plastic bag will do the trick. To freeze it, I like to put it in a freezer-safe bag. It will keep in the fridge for you for up to 5 days amd in the freezer for 3 months.
To reheat, just thaw your frozen burgoo in the refrigerator. Transfer it to a pot and gently reheat over medium low, and then medium until bubbling and piping hot.
What to serve with this Kentucky Burgoo Recipe
Burgoo is typically served with cornbread or biscuits, and it really requires some sort of bready thing to sop and soak up all of that delicious stew juice (that’s a thing). Even a boring slice of sandwich bread would do the trick, if I’m being completely honest with you.
I often make my favorite angel biscuits for this Kentucky Burgoo Recipe occasion, as they perfectly walk the line between roll and biscuit. This helps an indecisive gal like myself, when I just can’t choose. But, my cream cheese dinner rolls or sweet potato rolls would be really nice, too. Heck, my super decadent giant salted maple butter parker house rolls would be PERFECT with this ultra savory pot of food.
If you like the looks of my Kentucky Burgoo Recipe, you might also enjoy:
Carne Guisada Inspired Vegetable Beef Stew
Colombian Chicken Stew
West African Peanut Stew
Ethiopian Doro Wat Recipe
Our Favorite Easy Mughlai Chicken
Print
The Ultimate Kentucky Burgoo Recipe (one-pot and easy)
I follow the diehard rule of using (at least) three meats in my Kentucky Burgoo recipe, opting for tender pork, smoky bacon, and affordable, juicy boneless/skinless chicken thighs. Traditionally you might also see beef in the mix, along with bone-in/skin on chicken pieces. But for my time and money, choosing between pork and beef is usually the best way to go.
Author: Lauren McDuffie
Yield: Serves 6 to 8 1x
Category: Stew
8 slices bacon
Olive oil or cooking oil, as needed
3 to 3.5 pounds pork shoulder, cut into 1 to 2-inch pieces
3 or 4 boneless, skinless chicken thighs
Salt and pepper, as needed
1 small to medium yellow onion, diced (see note)
1 green bell pepper, diced
24 ounces small gold or red potatoes, quartered (or halved if very small)
1 tablespoon poultry seasoning
10 to 12 ounces frozen sliced okra
10 to 12 ounces frozen corn (canned is fine)
10 to 12 ounces frozen lima beans (canned is fine)
6 garlic cloves, minced or grated
2 heaping teaspoons stock concentrate (any variety/flavor you like)
28-ounce can crushed tomatoes
32–ounces chicken stock
1 tablespoon Worcestershire sauce
Serving Suggestions: fresh warm bread for dipping, chopped chives or scallions
Cook Mode Prevent your screen from going dark
Instructions
Preheat the oven to 325 degrees F. Adjust the rack to the middle position.
Heat a large oven-proof (lidded) pot or Dutch Oven over medium heat. Cook the bacon until browned and crispy, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside now, leaving the drippings behind.
Season the pork and chicken with salt and pepper and, working in batches as needed, brown it all in the hot bacon grease for a few minutes per side. You can add a little oil to the pan, if necessary. When each batch is browned, transfer to a large plate or tray for now.
Drain off any excess liquid and oil from the pot. Still working over medium heat, add a couple tablespoons of oil to the pot and when it’s hot, add the onion, bell pepper, and potatoes. Season lightly with salt and pepper, along with the poultry seasoning. Cook until the veggies have had a chance to tenderize, about 8 to 10 minutes, stirring occasionally. Add the okra, corn, Lima beans, and garlic and cook for a couple of minutes. Add the stock concentrate and tomatoes to the pot, along with the browned pork and chicken. Add about 3 cups of the stock (really just enough to fully submerge everything) and the Worcestershire sauce, stirring to blend everything.
Put the lid on the pot, and put it in the oven to stew for three hours or until the pork is super tender and easily sliced or shredded with a fork. You can add a little more of the remaining stock, if needed, to achieve the body and consistency you’d like. Serve in bowls, topped with the reserved bacon, chopped chives or scallions to taste and warm bread for dipping.
Notes
Re: the onion size, sometimes people get worked up if you don’t list an exact amount of things in a recipe, which I get. But this is usually only done when an exact amount is not required. Your onion may be bigger than my onion here, and it’s perfectly fine. The amount is approximate, and can be whatever you think looks right. Exactness need not apply here.
Keywords: Kentucky Burgoo Recipe
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Patent issued for Mulligan Stew formula
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[] |
2015-11-06T15:34:17+00:00
|
Cell Response Formulation has received a US patent for the formula used in its brand of dog food, Mulligan Stew.
|
en
|
/apple-touch-icon.png
|
PetfoodIndustry
|
https://www.petfoodindustry.com/pet-food-market/article/15461710/patent-issued-for-mulligan-stew-formula
|
Cell Response Formulation has received a US patent for the formula used in its brand of dog food, Mulligan Stew.
A patent issued for the way a food works is extremely rare in the pet industry. The patented formula allows the unique blend of ingredients to work in harmony with the dog’s body to increase antioxidant production. Increases in antioxidants have proven to be beneficial in cleansing toxins, improving overall health, and increased longevity.
To appeal to even the most unique and sensitive of appetites, Mulligan Stew offers 6 protein choices. The wide varieties of proteins are great for rotating meal options to keep the pet excited for each and every meal. The protein, in combination with the specialized blend of ingredients is key to the increased antioxidant production in the dog’s body. The benefits from feeding the formula may include improved energy, stronger immune system and a softer coat, just to name a few.
|
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1480
|
dbpedia
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3
| 7
|
https://www.tasteofhome.com/recipes/mulligan-stew/
|
en
|
Mulligan Stew
|
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[
"mulligan stew"
] | null |
[
"Kathy Adams"
] |
2018-01-01T00:00:00
|
This mulligan stew recipe is loaded with vegetables and beef for a hearty meal that cooks in one pot. It's an excellent dish to make when you have veggies that need to be used up, and it's infinitely customizable, so feel free to add your own spin.
|
en
|
Taste of Home
|
https://www.tasteofhome.com/recipes/mulligan-stew/
|
Some days just call for a nice, hearty meal. This one-pot mulligan stew recipe packs loads of vegetables and beef into a dish that’s so delish, you’ll want to make it again and again. Even better, it’s one of those recipes that’s designed for customization, so it’s perfect for using up all the fresh and frozen veggies you come across while cleaning out your fridge and freezer.
Ingredients for Mulligan Stew
All-purpose flour: The flour serves as a coating that browns on the beef, and it also helps thicken the gravy in the stew.
Beef stew meat: Stew meat is often a tougher cut of meat, such as round, sirloin, brisket or chuck. The best stew meats have fat or marbling for added flavor.
Canned beef broth: The broth serves as the base liquid in the stew. It also adds major umami.
Bay leaves: Bay leaves add subtle layers of flavor and aroma; they’re a little piney and a little spicy. The leaves also contain enzymes that help break down the beef’s proteins. (Just remember to remove them before serving!)
Spices: The garlic salt, oregano, basil and dill in this dish flavor the stew for added deliciousness.
Carrots: Carrots add color and nutrients such as vitamins A and C, as well as potassium and a little calcium and iron.
Potatoes: Potatoes make mulligan stew (or any stew) heartier, like a full meat-and-potatoes dish in just about every bite.
Celery: Celery adds color and texture to the stew.
Onion: The onion adds a little flavor to the gravy and the stew as a whole.
Frozen corn, green beans, lima beans and peas: These frozen veggies are a convenient way to pack more nutrition into the stew, no additional prep needed.
Cornstarch: Cornstarch thickens the stew’s liquid, making it better able to stick to the meat and veggies in every spoonful.
Fresh parsley: Parsley adds a pop of color as a light garnish for the finished stew.
Directions
Step 1: Cook the meat
In a bowl, combine the flour and pepper, then toss that mix with the beef cubes. In a Dutch oven, brown the beef in oil. Add the broth, water, bay leaves, garlic salt, oregano, basil and dill, and bring the liquid to a boil. Reduce the heat, then cover the pan and simmer until the meat is tender, about two hours.
Step 2: Add the vegetables
Add the carrots, potatoes, celery and onion, then cover and simmer for an additional 40 minutes. Add the corn, beans and peas, then cover and simmer 15 minutes longer or until the vegetables are tender.
Step 3: Thicken with cornstarch
In a small bowl, combine the cornstarch and cold water, and mix until smooth. Add the cornstarch mixture to the stew. Bring the stew to a boil, then let it boil for two minutes, while stirring. Before serving, remove the bay leaves and sprinkle the parsley on top.
Mulligan Stew Variations
Top it with homemade dumplings: Follow the dumpling portion of this shamrock stew recipe, and spoon the dumpling mixture atop the mulligan stew in the last 12 minutes of cooking time. Place the lid back on the Dutch oven and leave it there for 12 to 14 minutes; during this time, the dumplings will cook. Voilà, extra hearty goodness!
Add stout beer: A stout Irish beer adds flavor and color to the broth for a unique stew. Replace 1/2 cup or so of the beef broth with the same amount of beer.
Throw in some mushrooms: Sliced mushrooms taste incredibly good with beef and in the savory mulligan stew gravy.
Try it with tomato paste: A tablespoon or two of tomato paste adds depth to the flavors in this hearty stew.
How to Store Mulligan Stew
When the stew cools, store it, tightly covered, in the refrigerator, where it will last for three to four days. Transferring it to smaller food-storage containers may make space-saving in the fridge a bit more manageable.
Can you freeze mulligan stew?
While the stew does freeze well, the potatoes become a bit starchy and grainy over time. If you know you’re planning to freeze some even when you concoct this dish, cook the stew without potatoes and freeze the no-potato version (or simply cook the dish as usual and just remove the potatoes before freezing). Mulligan stew keeps for about three months when stored in airtight containers in the freezer.
How do you reheat mulligan stew?
For the best results, reheat mulligan stew in a saucepan on the stove; microwaves don’t always heat stew ingredients evenly. Thaw frozen stew in the refrigerator the night before you plan to reheat it, then reheat the stew in a saucepan.
Mulligan Stew Tips
Why is it called mulligan stew?
Mulligan stew, a staple of the Great Depression era, is a version of an Irish beef stew in which whatever vegetables are handy or common are thrown into the pot. Mulligan, a common Irish surname, made its way into the stew’s name to mean a catch-all, use-what-you-have stew dish virtually anyone can make. During the same era, the meal was sometimes called hobo stew, as it was served in migratory camps.
What can I serve with mulligan stew?
Mulligan stew is delicious with homemade Irish brown bread—serve it with butter, or whip up some quick biscuits that have just two ingredients! If you prefer something to go with stew and bread, a simple side salad rounds things out, providing crunch in the form of some lettuce and whatever raw vegetable add-ins you choose.
How can I reduce the sodium?
Beef broth (and many packaged broths or soups) can contain large amounts of sodium. Choose a low-sodium beef broth instead, and replace the garlic salt in this recipe with garlic powder.
|
|||||
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dbpedia
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2
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https://www.orthocuban.com/2009/02/mulligan-stew-rather-than-melting-pot/
|
en
|
Mulligan Stew rather than Melting Pot
|
https://www.orthocuban.com/wp-content/themes/genesis/images/favicon.ico
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https://www.orthocuban.com/wp-content/themes/genesis/images/favicon.ico
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[] |
[
""
] | null |
[
"Fr. Ernesto",
"The Scylding says"
] |
2009-02-15T01:05:23-06:00
|
en
|
https://www.orthocuban.com/wp-content/themes/genesis/images/favicon.ico
|
https://www.orthocuban.com/2009/02/mulligan-stew-rather-than-melting-pot/
|
What is Mulligan Stew? Well, there are a couple of definitions, but the one that I learned growing up was:
Said to have originated in hobo camps during the early 1900s, mulligan stew is a sort of catch-all dish of whatever is available. It usually contains meat, potatoes and vegetables in just about any combination. The name indicates that its origins might come from IRISH STEW, but it’s also often compared to Kentucky BURGOO. The cook at a hobo camp responsible for putting this tasty concoction together was called a “mulligan-mixer.”
 Yesterday I officiated at a Mulligan Stew wedding. What do I mean? Well, the groom was of Lebanese descent, but close enough to the original immigrants to still keep many of the cultural customs. The bride looked like your typical just-graduated-from-the-university tall blue-eyed American. Her father is not Orthodox, but her mother is. So, she grew up in Greek Orthodox churches, was a member of the Greek ethnic dance group (as well as taking ballet). He speaks no Arabic. She speaks no Greek. The wedding was wonderful. There were five priests present–oh, did I forget to mention that the groom is the son of a priest? One priest was pure Greek descent; two priests were of pure Lebanese descent; one priest was a convert typical American; and I, the Cuban convert. We had great fun, and the bride and groom ended up married.
The reception was an incredible mix of cultures. There was music from the 60’s, classical love songs, you get the idea. And, then, in the middle of the reception, they started playing Lebanese dance music. And out rushed the Greek, and Lebanese, and American university age women. And they started dancing the old traditional circle dance. If they did not know it, they watched someone who did. Eventually some of the university men joined them. And, finally, some of their elders joined in. Great hilarity ensued. And then, I realized that I was watching a cultural version of American Mulligan Stew.
What do I mean? Well, the predominant model for incoming immigrants used the be the melting pot. The idea was that different ingredients kept melting together, as they came in, into one homogonized culture. But, really, that was not an accurate description. A much better description of the American experience is Mulligan Stew. In Mulligan Stew, one can see everything dumped together into one pot, but still mostly identifiable. There are lumps of meat, lumps of potato, lumps of this, that, and the other. One cannot always identify what the lump is, but if Mulligan Stew is made correctly, it tastes wonderful.
And, so it has often been with the USA. No, we are not perfect. There are a couple of particular cultures that have never been fully allowed to become truly American. But, by and large, the difference between the USA and many parts of the world is our ability to encompass different cultures and “bring them into the stew” without having them totally discard their identity. It is a wonderful thing when the process works correctly. This type of process can also be seen in Canada, New Zealand, and several other countries. We are not unique in that. But, I am certainly thankful for what I saw yesterday at the wedding. It was America at her best, and it was good to see it.
|
||||
1480
|
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| 64
|
https://www.mulliganstew.ca/type/video/page/2/
|
en
|
Video – Page 2 – Mulligan Stew
|
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[
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[] |
[
""
] | null |
[] | null |
en
|
/wp-content/uploads/fbrfg/apple-touch-icon.png
| null |
Keb’ Mo’ is a charismatic singer/guitarist/ songwriter and four-time GRAMMY Award winner who has consistently made music that reflects his own passions and interests. In the process, he’s earned a reputation for his ability to make deeply expressive, highly personal music. Don’t believe me? Check out the title track (Oklahoma), Put A Woman In Charge (Featuring Rosanne Cash), and Don’t throw it away, a song about plastics with Grammy buddy Taj Mahal.
But my fave is the first track, I remember you and its first line which he says to the lady in the Red Dress
“My name is Junior and come from Memphis Tennessee”
Colin Linden produced the album and infused his love of blues and passion into each and every song.
This is a very special album. Oklahoma from Keb Mo
Keb guests on Mulligan Stew Radio ckua.com
And the complete interview on Mulligan Stew Podcast. Subscribe to Apple Podcasts. Spotify. Google Play.
As for the music ..
We remember Mac Rebennack – Dr John
Leeroy Stagger/Black Keyes/Elton John Soundtrack/Brandi Carlile, Little Steven, Vaughn Brothers, Pearl Jam, Rob Plant, Matt Anderson, Beastie Boys and Lots More .
Thanks
Terry
PLAYLIST:
|
||||||
1480
|
dbpedia
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0
| 66
|
https://www.amazon.com/Mulligan-Stew-Mulligans-Book-1/dp/1794258558
|
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Amazon.com
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Enter the characters you see below
Sorry, we just need to make sure you're not a robot. For best results, please make sure your browser is accepting cookies.
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1480
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dbpedia
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https://worldfood.guide/dish/mulligan_stew/
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en
|
Mulligan Stew
|
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Mulligan stew is a dish said to have been prepared by American hobos in camps in the early 1900s.
| American
|
en
|
https://worldfood.guide/dish/mulligan_stew/
|
Send an email to worldfoodguideapp@gmail.com with a list of page(s) where you would like to show your ad and you will get an answer with a proposal and action plan.
Mulligan stew is a dish said to have been prepared by American hobos in camps in the early 1900s.
Irish Stew stobhach, Stobhach Gaelach (Irish)
This is a variety of meat-and-root vegetables stew native to Ireland. Common ingredients include lamb, or mutton as well as …
|
||||||
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dbpedia
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| 74
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https://thecollidescope.com/2021/10/20/mulligan-stew-by-gilbert-sorrentino/
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en
|
Mulligan Stew by Gilbert Sorrentino
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] | null |
[
"The Collidescope"
] |
2021-10-20T00:00:00
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...(GET A FREE MCDONALD’S TOY WHEN YOU PREORDER THIS POSTPOSTPOSTMODERN ENCYCLOPEDIC MAXIMALIST METAFICTIONAL ANTI-NOVEL NOW! [not available in any bookstores; substance sold separately]).
|
en
|
The Collidescope
|
https://thecollidescope.com/2021/10/20/mulligan-stew-by-gilbert-sorrentino/
|
About Gilbert Sorrentino: Born on April 27, 1929, Sorrentino was one of the founders (1956, together with Hubert Selby Jr.) and the editor (1956-1960) of the literary magazine Neon, the editor for Kulchur (1961-1963), and an editor at Grove Press (1965-1970). Selby’s Last Exit to Brooklyn (1964) and The Autobiography of Malcolm X are among his editorial projects. Later he took up positions at Sarah Lawrence College, Columbia University, the University of Scranton and the New School for Social Research in New York and then was a professor of English at Stanford University (1982-1999). The novelists Jeffrey Eugenides and Nicole Krauss were among his students, and his son, Christopher Sorrentino, is the author of the novels Sound on Sound and Trance.
In over twenty-five works of fiction and poetry, Sorrentino explored the comic and formal possibilities of language and literature. His insistence on the primacy of language and his forays into metafiction mark him as a postmodernist, but he is also known for his ear for American speech and his attention to the particularities of place, especially of his native Brooklyn. Mulligan Stew is considered his masterpiece.
“The idea of a novel about a writer writing a novel is truly old hat. Nothing further can be done with the genre, a genre that was exhausted at its moment of conception.”
And yet Mulligan Stew is such a novel, the alpha-omega of the genre as far as I can tell. However, it doesn’t simply or complexly exist on a Mobius strip. We mustn’t forget the cosmic sea of stories it sprang from. In the same way that two scientists can independently discover a mathematical proof or scientific theory, for instance, Italo Calvino and Gilbert Sorrentino—our Darwin and Wallace—both wrote postmodern novels exemplary of the second half of the 20th century. That is, constructed in a deconstructed and hyper-conscious way, polyphonic, critical of reading, of writing, &c. Indeed, If on a winter’s night a traveler was published in the same year yet not Englished until a couple of years later. The latter is a novel about a reader reading a novel while this one is a novel about a writer writing a novel, mirrors held up to mirrors. Calvino was always concerned with symmetry, mathematical precision even (just look at the matrix he constructed for Invisible Cities), while Sorrentino’s Stew is purposefully superfluous despite the fairly clear structure, chunky in its broth, you could say. There’s plenty of fun to be had here as Sorrentino includes everything and the kitchen sink, as well as the chick’n shrink, the hitchin’ slink, the stitchin’ kink, the sickened think, the quicken blink, the witch’s drink, and the bitchin’ Sphinx, just the way I like my Stew.
“I am not particular about food, although I love to read recipes. They rest me with their supreme inanity.”
Thus, to rest you dear reader, or perhaps unrest you, I present an incomplete recipe for Mulligan Stew, because no literary recipe is complete until it is digested by the ocular stomach:
—An ordure hors d’oeuvre plate of rejection letters
—Oodles and oodles of noodly lists:
A fab dab of fake books and magazines
A trollop dollop of song titles and lyrics
A lactose intolerant smidgen of ice cream flavors
A rashy dash of alliterative aliases
—An unctuous if innocent slab of a school paper on how to win the war with bacon grease, tin cans, and newspapers
—The seedy juice of novels within novels
—Several spicy spoonfuls of a broken English porno picture “broshure”
—A brief glug of baseball scorecards
—A curdly handful of handkäse in the form of an interview with a pompous old writer who calls James Joyce Shame’s Voice (Perhaps he also refers to the author of Lolita as Flatty-Smear No-Back-Off?)
—A vinegar solution that takes the piss out of epistolary
—A seared heifer haunch of a hyperbolic western
—A bowl of badly broiled erotica poetry (one dedicated to who but E. E. Cummings?)
—A wild sprig of a play in the vein of the “Circe” episode in Ulysses but in some ways even more bawdy and crazy
—A formicating pinch of Pynchonian songs
—A pickled plantain of a publisher’s catalog
—A deviled egg excerpt of an English translation of a Spanish-language novel
—An enigmatic umami paper on mathematics by a PhD
—A slimy and briny highfalutin orgy scene
—A processed and prepackaged chapter of plagiarism
—A sauté of astrological readings, seasoned to taste
Once a film of char develops, throw the rusty pot atop a three-legged table and eat with your unwashed hands, third-degree burns optional, although you may find some bites of the Stew cold or not as flavorful as your palate might expect, such as various long lists that are intriguing and humorous in theory yet not quite in practice. In such instances of blandness, it can be wise to either pinch the nose and swallow or briefly excuse oneself from the table. But what’s a stew of the mulligan variety without the odd grape stem, fishbone, lug nut, bug husk, and hairball?
By the end of the meal, however, your taste buds will have bloomed into a lingual garden, and your eyes will temporarily read other works as if they, too, were part of Lamont’s lachrymose Loserville, for better or bratwurst.
What plot is in the pot? The main mop thread you’ll find in your Stew concerns the novel that a hack ‘avant-garde’ writer named Antony Lamont is trying to scribble, tentatively titled Guinea Red, essentially a solipsistic murder mystery.
It’s not long until his two main characters become disgruntled about their new assignment, one having been hired (if not kidnapped) out of Finnegans Wake by Shame’s Voice and another out of The Glass Key by Dashiell Hammett: their names are Martin Halpin and Ned Beaumont, respectively. There are also characters on loan (if not purloined) from The Great Gatsby, At Swim-Two-Birds, and elsewhere, for all and every character that has ever been thought up or even half thought up has a career in the bookverse, or at least yearns for one if they find themselves in a kind of purgatorial town. While six characters are in search of an author in Pirandello’s play, Lamont’s two characters are in search of an escape from their awful author. They inhabit the cabin that Lamont’s novel opens with, the characters discovering that the place is twilight-zoned within a sort of collective consciousness filled with unfinished ideas and visions; the cabin itself doesn’t even seem like an original conception, filled as it is with objects from at least one other novel. As they familiarize themselves with this place, one of the pair eventually goes out on an expedition and finds a location where other characters await their chance at a big break like toys in a claw machine.
The frame tale is what makes the purposefully bad fiction and poetry entertaining, from misplaced commas to melodramatic hyperbole, even cliché tics: “as if seeing him for the first time,” which managed to be a successful running gag in all its unexpected permutations. And don’t forget the obnoxious similes for dialogue tags, amateur and un-self-conscious pleonasm, and a miasmic asthma of adverbs.
There’s plenty going on within these alliaceous layers. Lamont’s novel exponentially loses structure, meaning, and more as he becomes paranoid about his social status as a writer. Among other things, he’s convinced that his potboiling brother-in-law is trying to sabotage his chances of having one or more of his works represented in a college fiction course. Part of the satire that Sorrentino depicts with grotesque gusto is that of hack writers bashing and gossiping about hack writers within a zero-sum game. These days, rather than in letters and other old-fashioned mediums, this petty and toxic and sinister side of writers can be found alive and unwell on (anti)social media, even more so of a Frankenstein’s monster if you encounter the wrong types, the unctuous ones who pretend to read books in the hope that the authors will read theirs, who beg for blurbs or for you to share the cover reveal of their self-published novel, who, wanting free edits or feedback, email their entire 10,000-page unpublished manuscript when you show the slightest iota of interest out of politeness even though it’s the third one you’re receiving that week alone, sometimes the hopeful if not hopeless writer emails the manuscript for no reason other than that they heard from someone else that you’ve published at least one book once. At times, it can feel like this encompasses everyone in the writing community (cunt mutiny?) when in reality it’s only some. And let’s not forget predatory networking in which a writer you may know to one degree or another gets upset with you because you didn’t mention any of his or her books in a review you wrote for a book that’s completely irrelevant to theirs, even going so far as to suggest the ostensible omission was due to envy. Or a writer who continually asks you to mention him or her to the other, more established writers you know and love on the off chance of what? That they’ll take the book to their publisher, their agent? And then what? Get you your first book deal in over two decades since you first and last had an agent before threatening that agent with violence? Amid this are writers who spend more time using marketing gimmicks and hyperbolic descriptors on social media to promote their vanity press novel than they spent writing it in the first place (GET A FREE MCDONALD’S TOY WHEN YOU PREORDER THIS POSTPOSTPOSTMODERN ENCYCLOPEDIC MAXIMALIST METAFICTIONAL ANTI-NOVEL NOW! [not available in any bookstores; substance sold separately]). But that is just the tip of the assburp. However, if it was all gun and fames, then I don’t think Sorrentino would have bothered to write the Stew. No, there is plenty of sincerity to be had even now, but oftentimes it requires taking out the crass, exorcising the classless, and culling the hurl-inducing herd first.
Wait, what do we have here? Oh, these are ‘reviews’ of the Stew by blind or dyslexic or blind and dyslexic readers who ordered the dish after wishing upon a scar:
“I was fascinated at first but quickly dropped it to read more Nabokov, Joyce, and O’Brien instead of this hash and tepid paraphrase of their works. I mean, this homage.”
“Tedious, tedious, tedious. Did I mention that it was tedious? Oh, also, it’s tedious. It ain’t funny either.”
“This is the kind of book for people who like to watch ‘bad’ movies, analyzing and poking fun.”
“This may not be Finnegan’s Wake [sic] — and it really wants to be — but it may be as close as the American idiom will come to it.”
“If you’re into pomo word torrents for the sake of pomo word torrents, then this book will make you come again and again…”
“…it reads like a self-absorbed guitar player soloing gratuitously over the music to the point of distraction and ruination of the song.”
“OMFG. I am not even sure about the two stars. About half was ‘reasonable’, but the rest? Ugh. […] I enjoy most books I read, even those that stretch the definition of what a novel is supposed to be, but this one was way too much.”
“Brilliant, and completely aware it. [sic]
Annoying, and completely unaware of it.
Elitist, sad, brilliant, creative, funny, sad,
aggressive, hostile, mean, discouraging,
sad”
***
Gil[bert Sorrentino]: “It is a long book and thus will cost as much as a few bar Scotches and a bad movie—far, far beyond the purchasing ability of the intelligent middle class. It is, in certain parts, insanely hermetic and in others, rife with longueurs. Yet it should bring a smile to the face of anyone not of the Methodist persuasion.”
Tony [Lamont]: “I am going to risk letting all of this show, the oily machinery, and furthermore, letting the machinery be as wild and absurd as a Rube Goldberg contraption. […] It’s the reader’s problem, sez I, in my best Rube Goldberg voice.”
“The last thing I’d want is to become a sardonic mocker like the ‘cowboys.’ Rather than that, Ned said, one would be better off working in the feature roles in first novels by students in creative-writing workshops, ‘the bottom of the barrel.’”
***
Addendumb, a review of Sorrentino’s Splendide-Hôtel: A kind of compressed Mulligan Stew but less microcosm than vague SparkNotes. Elements are there, such as the propensity for lists, the metafiction of the author, etc., but with little to none of the passion and delight to be found in the heartier recipe of the Stew. As the author admits, the construction is loose. Ostensibly located at a hotel mentioned in a Rimbaud work, each section of this brief book is a—again, ostensibly—meditation on a letter from the alphabet. I had intimations of William Gass’ On Being Blue only to later see it mentioned in the marketing material. Yes, both works start with a thesis that is quickly abandoned if there ever was one in the first place. On Being Blue isn’t about blue as much as this book isn’t about the alphabet. One fun moment was seeing Leopold Bloom’s cucker Blazes Boylan mentioned in a list of games. There are also names that are featured more prominently in Mulligan Stew, making me wonder if they were added in for this new edition (new being 1984 as opposed to the first edition being 1973, originally 6 years before the publication of the Stew). What names? That of the character Antony Lamont (in a hotel guest list) and, earlier, his novel Rayon Violet.
I’d only recommend this little volume to Sorrentino completionists or those who are curious about the first book of fiction Dalkey Archive ever published.
Editor’s note: The aim of Invisible Books is to shine a light on wrongly neglected and forgotten books and their authors. To help bring more attention to these works of art, please share this article on social media. For early access to literary content like this and other awesome benefits, consider supporting The Collidescopeon Patreon.
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Mulligan Stew — Adventures in Vegan Cooking
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2014-03-13T18:53:05-05:00
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It is believed that Mulligan stew was a creation of American hobos around the turn of the century. It was a community dish formed by whatever people happened to have on hand. Now that traditional hobo culture is not so prevalent in America, Mulligan stew has come to resemble Irish beef stew with an
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Adventures in Vegan Cooking - Recipes and Tutorials
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http://veganadventures.squarespace.com/blog/mulligan-stew
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Mulligan Stew
It is believed that Mulligan stew was a creation of American hobos around the turn of the century. It was a community dish formed by whatever people happened to have on hand. Now that traditional hobo culture is not so prevalent in America, Mulligan stew has come to resemble Irish beef stew with an American bent. This version uses seitan in place of beef, beer with the broth, and is chock-full of root vegetables. Once again, I will be dedicating this stew recipe to an important person in my life. This time, it's my little brother, Ben.
Beer enthusiast and renowned world champion in extreme volume talking, Ben has been a father for all of two months. Not only that, but over the past few years he's been putting down all kinds of roots, from getting married and buying his first home, to working as an electrical engineer AND going to school for his MBA. Add a new baby to the mix and you have the makings of a true super dad.
Like most siblings, Ben and I have had our differences as well as fun adventures, but I don't think anyone has made me laugh as hard or as many times as he did while we were growing up.
This is a good stew to make for your brother. If you don't have one, it's also a great dish to make on St. Patrick's day, or really any day that you're craving something warm and hearty.
First, you need to make some seitan. Click here for full instructions and step-by-step photos on making seitan. Cut the seitan into bite-sized pieces.
Then, get started on the base of the stew, which includes onion, garlic and celery. After the veggies are soft, stir in tomato paste, vegetable broth and some Irish stout. I recommend Killian's, which is made without the use of animal ingredients.
Now stir in a bunch of root vegetables like carrots, parsnips, potatoes and turnips. Add some barley and herbs, and simmer everything together for an hour. While it's cooking, fry up your seitan pieces in margarine until nicely browned.
Once everything's finished, add the seitan to the pot along with some fresh parsley and simmer five minutes longer. Look at that beautiful pot of stew you just made! Time to grab a spoon.
Mulligan Stew
Serves 6-8
Important: Be sure to give yourself enough time to cook the seitan. For a quicker recipe, you can use store bought seitan.
Ingredients
Seitan
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup water
1/4 cup tomato paste
1/4 cup vegan Worcestershire sauce
2 tablespoons soy sauce
2 cups mushroom broth or vegetable broth
Stew
4 tablespoons vegan margarine, divided
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, diced
2 tablespoons tomato paste
4 cups vegetable broth
2 cups Irish stout beer (recommended: Killian’s)
4 carrots, peeled and sliced diagonally into 1/2” chunks
2 (carrot sized) parsnips, peeled and sliced diagonally into 1/2” chunks
2 potatoes, peeled and cut into 1/2” chunks
1 large turnip, peeled and cut into 1/2”chunks
3 tablespoons dry pearl barley
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 bay leaves
1 sprig rosemary
1 teaspoon salt
freshly ground pepper to taste
2 tablespoons finely chopped parsley
Method
Prepare the seitan. Preheat oven to 325 degrees Fahrenheit. Lightly oil a lidded casserole dish with non-stick spray. Combine flour, nutritional yeast and vegetable stock powder in a large bowl. Mix the water, tomato paste, vegan Worcestershire sauce and soy sauce in a small bowl. Add the wet ingredients to the dry ingredients and stir until a dough forms. Adjust amount of water or gluten as needed (see tip). Knead the dough for 5 minutes, then form into a loaf. Place the seitan in the casserole dish and cover with 2 cups of mushroom broth. Cover and cook for 40 minutes. Flip the loaf, then cover and cook for another 40 minutes. Remove the seitan from the dish and allow it to rest until cool enough to handle. Cut into bite-sized chunks.
Prepare the stew. Melt 2 tablespoons of the margarine in a large, heavy bottomed pot or Dutch oven over medium heat. Add the onion, garlic and celery. Cook 5-7 minutes or until onion is translucent.
Mix in tomato paste, vegetable broth and beer, then add all remaining ingredients except for the parsley and seitan. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 1 hour.
Meanwhile, melt the remaining 2 tablespoons of soy margarine in a large pan over medium heat. Sauté the seitan pieces on 2 sides for 2-3 minutes on each side, or until browned. Do so in 3-4 batches, being careful not to overcrowd the pan and adding more margarine if it becomes too dry.
Once the stew is finished simmering, add the seitan to the pot along with the chopped parsley and cook 5 more minutes.
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[] |
[] |
[
""
] | null |
[
"Tiffany12"
] |
2004-03-29T20:00:00+00:00
|
My mom taught me this one. Don't know where it came from, but very easy to make when short on time and ingredients. A special favorite for kids and ch
|
en
|
https://www.food.com/recipe/mulligan-stew-87747
| |||||||
1480
|
dbpedia
|
3
| 80
|
https://medium.com/%40lisaajarvis/time-changes-part-ii-a0dec2614e69
|
en
|
Time Changes || Part 2
|
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[] |
[
""
] | null |
[
"Lisa Jarvis",
"medium.com"
] |
2022-03-17T23:04:56.693000+00:00
|
Things are different now. Nana used to call people “Darling” like it was their name. It was somehow personal and familiar. I felt like I was “Darling,” like I embodied it as if it were a new…
|
en
|
Medium
|
https://medium.com/@lisaajarvis/time-changes-part-ii-a0dec2614e69
|
Things are different now. Nana used to call people “Darling” like it was their name. It was somehow personal and familiar. I felt like I was “Darling,” like I embodied it as if it were a new identity.
Now, Mom FaceTimes me with Nana on the screen and mom prompts her, “Mom, say hello to Lisa.”
“Hello, Lisa,” she repeats.
Things are different now. I’d know she’d know it was really me if she called me “Darling.” I think anyone who had the pleasure of being called “Darling” by Nana would feel the same. It is personal, it becomes who you are, it is suddenly your new moniker. So, when she calls me by my first name it somehow feels less personal. It’s a reminder for me that she doesn’t quite remember things the same way, that she doesn’t tell her stories of mulligan’s stew anymore.
Things aren’t the same as they used to be. But, then again, they never are. The charm of it, though, is that they once were. And thank goodness memories live forever.
I used to drink black coffee with Nana. We would sit around the kitchen counter together and between crumbs of ginger cookies and sips of rich coffee, Nana would spill her stories to me as her diamond eyes glistened from the Tucson sun shining through the window and the sparkle of nostalgia from her stories. We would talk and laugh for hours and heat up our refilled coffee mugs at least twice. She would lead me outside, through her garden to admire her beautiful homegrown roses, which could probably win a blue ribbon at a county fair. She’d tell me over again “to thine own self be true” and “life is like a mulligan’s stew.” But things are different now.
Now, Nana gets moved from the kitchen to the den to the living space with the help of another and her wheelchair. She doesn’t heat up coffee anymore, but sometimes we’ll have ginger cookies together. She doesn’t tell me about mulligan’s stew anymore and sometimes she’ll ask where I live or if I’m in school. But we still laugh and love and understand. And she still has a subtle sparkle in her diamond eyes.
I moved away years ago, so I only see her on special trips home and on holidays, but we FaceTime with my mom as the mediator. Mom will prompt Nana, “Mom, say hello to Lisa.”
“Hello Lisa,” she repeats.
I sometimes fall into a spin of sadness that things aren’t how they used to be, that Nana has aged. And sometimes it feels all consuming when combined with the reality of the dreary world we live in. But I’m thankful for the present and I’m thankful for the memories and stories with Nana. Her diamond eyes and silver tongue helped me find peace and rejoice in the mess of the world. She reminds me of the underlying charm and the mixed stew that is life.
There are nights where my head spins, like the moon’s orbit around the earth. I get consumed with the world: the news, the traffic, the honking, the tarnished, the disconnected.
It’s exhausting and depleting. But, I don’t stay there for long, because even in the midst of the spinning I remember that the moon orbits around the earth, and what a miracle that is. And we can watch it rise and fall with the cadence of our beautiful lives every evening and morning. There’s a reason and a purpose behind every tick on our manufactured clocks. Reveling in the mundane moments of life moving forward is one of the most thrilling and grounding experiences one can have.
Even when time marches on and changes people or circumstances, the beauty of the memory and the charm of life as we know it today softens the blow of the world. Life is like a mulligan’s stew and the earth turns with the orbit of the moon. How brilliant.
|
|||||
1480
|
dbpedia
|
3
| 79
|
https://www.thesaurus.com/browse/mulligan
|
en
|
39 Synonyms & Antonyms for MULLIGAN
|
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Find 39 different ways to say MULLIGAN, along with antonyms, related words, and example sentences at Thesaurus.com.
|
en
|
/0d297be7e698b98c9da8.png
|
Thesaurus.com
|
https://www.thesaurus.com/browse/mulligan
|
Discover More
Example Sentences
In An Education, Molina plays the father of Mulligan’s character Jenny.
From Vox
Anyway, Mulligan in my mind is already an Oscar winner for An Education — a movie which had much better Best Picture chances than Promising Young Woman does.
From Vox
Mulligan responded to the reviewer’s critique of her movie, which included a discussion of her appearance, which is well within her right.
From Vox
Plenty of programs have earned a mulligan in 2020, and the Orange is at or near the top of the list.
From Washington Post
Mulligan joined Guardian in 2008, in the midst of the Great Recession.
From Fortune
Last time I was on, it was myself, Carey Mulligan, DeNiro, and Sylvester Stallone.
Mulligan and Timberlake may be stars, but the Coens leave them admirably unbuffed.
Davis also makes his friend Jean (Carey Mulligan) pregnant: she is both furious with him, but also empathizes with him.
Mulligan's character is shacked up with Justin Timberlake, who—in the spirit of the film—delivers a subtly effective performance.
The next couch Llewyn crashes on belongs to Jim Berkey (Justin Timberlake) and his wife Jean (Carey Mulligan).
Th' on'y bi-ography I care about is th' one Mulligan th' stone-cutter will chop out f'r me.
From Project Gutenberg
I like Mulligan's style, f'r he's no flatthrer, an' he has wan model iv bi-ography that he uses f'r old an' young, rich an' poor.
From Project Gutenberg
Except that I thought he had a feelin' iv respect f'r me an' none at all f'r Mulligan.
From Project Gutenberg
Mulligan caused th' throuble be havin' money in th' first place an' takin' it out in th' second place.
From Project Gutenberg
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1480
|
dbpedia
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0
| 7
|
https://keytomylime.com/mulligan-stew/
|
en
|
Our Amazing Family Recipe (VIDEO)
|
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[
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] | null |
[
"Alexa Blay"
] |
2021-01-07T16:22:32+00:00
|
Mulligan Stew made with beef and lots of vegetables is the savory soup of your dreams. It’s easy to make, tender, and absolutely delicious.
|
en
|
https://keytomylime.com/wp-content/uploads/2019/08/lime_3c6_icon.ico
|
Key To My Lime
|
https://keytomylime.com/mulligan-stew/
|
Mulligan Stew made with beef and lots of vegetables is the savory soup of your dreams. It’s easy to make, tender, and absolutely delicious.
This post is sponsored by Klarbrunn.
Mulligan Stew
If you’re looking for a soul-satisfying recipe that’s perfect to enjoy on a cold night, this is the soup you’ve been searching for.
This amazing and simple stew is comfort food at its best. A warm bowl of this, followed by an evening curled up with a great book in a comfy chair by a wood stove is my idea of perfection.
I’ve partnered up with Klarbrunn to bring you this delicious stew recipe. I’m always sipping on a can of their flavored sparkling water while I cook, and Citrus Blend is my favorite flavor to sip on while I make this recipe. You can find out where to buy Klarbrunn here.
Mulligan Stew Origin
Mulligan’s beef stew, also known as community stew, is said to have originated during the Great Depression in homeless camps. It’s essentially a combination of meat, potatoes, and vegetables, in any and all combinations.
That means there’s a ton of variety in recipes from family to family. This is our family recipe, and while I love adding in other vegetables from time to time, this recipe is tried and true and I always come back to it.
Mulligan Stew vs. Beef Stew
Since Mulligan Stew originated as a Depression era food, it tends to have a much higher ratio of vegetables to meat than beef stew does. While a traditional beef stew will normally have about a 3:1 ratio of meat to potatoes, Mulligan Stew actually has more potatoes and vegetables than it has beef.
What Kind of Potatoes Should You Use?
This depends on how long you plan to cook the potatoes. I add the potatoes when the stew’s a little over halfway finished, so peeled and cubed russet potatoes work really well for me. If you’re planning to start the stew with the potatoes already in it and cook them for the full amount of time, I’d recommend using Yukon Gold potatoes.
Slow Cooker or Crock Pot Stew
You can definitely make this in the slow cooker! Just saute the beef and vegetables as directed in the instructions, then cook the beef and liquids on low for 3 hours, then add the vegetables and potatoes and cook on low for an additional 5 hours (a total of 8 hours).
You could add everything in at the start and cook the whole stew on low for 8 hours, but I think the vegetables and potatoes would be a little too soft (at least for my taste).
Instant Pot Stew
This is a great soup to make in the Instant Pot! Start by following the sauteing instructions, then cook the browned beef and liquid ingredients on Manual for 25 minutes, followed by a natural release for 10 minutes. Add in the potatoes and sauteed vegetables, and cook on Manual for 10 minutes, followed by a quick release.
Can You Freeze This Soup?
If you’re planning to use this soup as a freezer meal, I’d recommend freezing it without the potatoes. The rest of the stew will freeze well, but potatoes in soup can end up with a grainy texture after they thaw.
Optional Ingredient Additions
Here’s the beautiful thing about Mulligan’s Stew. It’s seriously SO adaptable. It’s meant to use whatever you have on hand, so if you have any vegetables you’d like to add, definitely include them.
Some of my favorite additions are:
Frozen Mixed Vegetables
Corn
Green Beans
Pearl Onions
Chicken
Sliced Mushrooms
Cabbage
Fresh Herbs
This last one isn’t an addition, but an adaptation. If you happen to have leftover roast, that would make this a super fast and easy stew to throw together! Just skip the first 30 minutes of simmering time, and replace the stew meat with the leftover roast. You could even use ground beef in place of the stew beef if that’s what you have on hand.
How to Make this Gluten Free
The only ingredients you need to watch in this recipe are the Worcestershire sauce and the bouillon. The brand of Worcestershire sauce that I use is gluten free, but not all of them are. You’ll need to use gluten free brands for this recipe to be gluten free. Other than those, the rest of the ingredients are gluten free.
How to Make This Keto
To make this keto, you’ll need to halve the amounts of carrots and celery, replace the potatoes with quartered radish, and thicken the soup with xantham gum instead of cornstarch.
Beef Recipes
If you’re looking for more delicious beef recipes, be sure to check out some of our reader favorites!
Cajun Butter Steak Bites
Instant Pot Frozen Roast
Chili Lime Steak Fajitas
Mojo Marinade
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
|
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1480
|
dbpedia
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2
| 62
|
http://www.bellaonline.com/articles/art302651.asp
|
en
|
Mulligan Stew Recipe
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en
| null |
Mulligan Stew originated in the 1900s when homeless hobos collected ingredients and made them into a sort of community stew. Actually, the term “Mulligan” meant Irishman, so it was an Irish type stew, probably influenced by Irish immigrants. Over the years, Mulligan Stew has evolved and is a dish often served in bars, pubs, and some restaurants. It consists of beef and any vegetables that are on hand, as well as Irish stout. Generally the stew has a rich, thick, gravy-type sauce, and bread is essential to serve along with it.
If you have a multi-cooker, this can be made in it with no extra pans to wash; if not, the prep can be done on the stove and then completed in the slow cooker. Mulligan Stew is quintessential comfort food, and is an excellent hearty winter dish. Since it is essentially Irish, it’s also perfect to serve on St. Patrick’s Day. Irish Soda Bread (a savory version) is a great accompaniment, and a green salad, made with either lettuce or cabbage (very Irish) will round out the meal.
8 Servings
2 pounds beef chuck, brisket, or stew meat cut into 1" cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 12 oz. bottle Irish Stout
4 cups beef stock
1 6 oz. can tomato paste
1 large onion, coarsely diced
4 to 6 carrots, peeled and cut into chunks
1 1/2 pounds potatoes, peeled and cut into chunks
3 cloves garlic, finely minced
Thickener
1 tablespoon cornstarch, mixed with 3 tablespoons cold water
Place the beef in a bowl.
Mix the flour, salt, and pepper; toss with the beef.
Heat the vegetable oil in the pan of a multicooker (or if unavailable a Dutch oven on the stove).
Add the beef and brown the pieces on all sides.
Add the stout, beef stock, and tomato paste; bring to a boil and scrape the bottom to remove any fond. If using a pan on the stove, transfer the mixture to a 6-8 quart slow cooker.
Add the remaining ingredients except thickener.
Cover, set the multi-cooker or slow cooker to low, and let cook 4-6 hours or until the vegetables and meat are tender.
Taste for seasoning and add additional salt and pepper if necessary.
Stir in the thickener and let cook an additional 15-20 minutes or until thickened.
Amount Per Serving
Calories 381 Calories from Fat 85
Percent Total Calories From:
Fat 22% Protein 35% Carb. 39%
Nutrient Amount per % Daily
Serving Value
Total Fat 9 g 15%
Saturated Fat 3 g 15%
Cholesterol 86 mg 29%
Sodium 775 mg 32%
Total Carbohydrate 37 g 12%
Dietary Fiber 2 g 6%
Sugars 0 g
Protein 34 g
Vitamin A 213% Vitamin C 47% Calcium 0% Iron 31%
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1480
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dbpedia
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0
| 94
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https://irish-american.org/event/mulligan-stew-in-the-fifth-province-pub/
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en
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Mulligan Stew in the Fifth Province Pub
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""
] | null |
[
"Jen Peterson"
] | null |
Mulligan Stew Plays the Fifth Province Pub
Beloved since 1978, Mulligan Stew is a fixture in Chicago's Irish/Celtic Music Scene. They have played many times at the Fifth Province Pub as well as at the Chicago Irish Fest, Gaelic Park Irish Festival, Iowa Irish Fest, and Milwaukee Irish Fest. They play traditional Irish music, Irish drinking
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en
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Irish American Heritage Center
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https://irish-american.org/event/mulligan-stew-in-the-fifth-province-pub/
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Mulligan Stew Plays the Fifth Province Pub
Beloved since 1978, Mulligan Stew is a fixture in Chicago’s Irish/Celtic Music Scene. They have played many times at the Fifth Province Pub as well as at the Chicago Irish Fest, Gaelic Park Irish Festival, Iowa Irish Fest, and Milwaukee Irish Fest. They play traditional Irish music, Irish drinking songs, folk, rock, bluegrass, and country music. Come see why they are one of the area’s favorite bands!
Doors/Pub – 6PM, Music – 8PM
This is a free show
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1480
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dbpedia
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2
| 19
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https://www.americastestkitchen.com/recipes/8148-mulligan-stew
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en
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America's Test Kitchen Recipe
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https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_344/22483_sfs-mulligan-stew-2
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https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_344/22483_sfs-mulligan-stew-2
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[
""
] | null |
[
"Bridget Lancaster"
] | null |
en
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https://res.cloudinary.com/hksqkdlah/image/upload/favicon-atk
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https://www.americastestkitchen.com/recipes/8148-mulligan-stew
|
Mulligan Stew
Mulligan stew was once a catchall supper used to clean out the fridge (and pantry). We refined it into a dish all its own.
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1480
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dbpedia
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3
| 14
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https://www.cheaprecipeblog.com/2024/02/mulligan-stew-with-ground-beef/
|
en
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Mulligan Stew With Ground Beef
|
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[
"Haley",
"Cheap Recipe Blog",
"www.facebook.com"
] |
2024-02-15T03:56:57+00:00
|
Try this veggie-packed mulligan stew made with ground beef
|
en
|
Cheap Recipe Blog
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https://www.cheaprecipeblog.com/2024/02/mulligan-stew-with-ground-beef/
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If you’re in the mood for a hearty stew, why not give this mulligan stew with ground beef a try? It’s affordable and adaptable – use this opportunity to clean out your fridge in the most delicious way.
What Is Mulligan Stew?
Mulligan stew, also known as hobo stew, originated in the early 1900s in the United States. The name “hobo stew” comes from the fact that this stew was commonly eaten by American hobos, who would scrounge together whatever ingredients they could find – vegetables and meat – and make a communal pot of soup.
History buffs: Do an image search of hobo stew history and be prepared to be fascinated.
Keeping that history in mind, you can imagine that there are many variations on mulligan stew, especially in its conception. It’s made with whatever is on hand, whatever can be found.
Today, most mulligan stew recipes are similar, consisting of seasoned broth, a variety of vegetables, and meat.
This recipe is unique in that it uses ground beef instead of stew meat.
Mulligan Stew With Ground Beef
There are many options for meat in this beef stew recipe. But this is Cheap Recipe Blog, after all. We’re all about the ground beef because it’s affordable and tastes great.
By all means, add some stew meat or even chopped steak. Both will taste great. This is a great chance to use up bits of frozen meat in your fridge.
Ingredients: What You’ll Need
This mulligan’s beef stew is super adaptable. By nature, it involves adding lots of different kinds of vegetables to a simmering pot. Here’s an adaptable list of ingredients:
Beef broth base: Instead of buying cans or a carton of beef broth, I opted to use beef broth base – a powdered bouillon. Another affordable option is beef-flavored Better Than Bouillon. I almost always substitute a broth paste or broth powder when a recipe calls for beef broth or chicken broth. It’s so much cheaper!
Beef: This recipe uses ground beef instead of beef stew meat. However, you can make mulligan stew with ground beef, stew meat, beef roast, steak – or a combination of some or all of these. If you have a bit of frozen stew meat waiting to be used up, you can cut it up and add it to the stew during the ground beef browning process. The ground beef tastes great on its own and is very affordable. Extra stew meat would only make it better!
Flour: This recipe is thick and stew-like. Just 1/4 cup of all purpose flour (or sub gluten free) works as a thickening agent to add some heft to the base of this stew. The flour can be omitted for paleo or Whole 30 diets, but keep in mind the stew will be less thick.
Vegetables: This is a very hearty stew full of meat and a variety of both frozen and fresh vegetables. The vegetable base is onions and garlic. Then fresh carrots, celery, and potatoes (yellow or russet potatoes) are added. I also used 2 cups of frozen mixed vegetables (the standard green bean, carrot, corn, and pea mixture). Some recipes call for lima beans and fresh tomatoes. Keep in mind, this recipe is flexible in terms of what vegetables you’re using.
Flavorings and seasonings: You’re gonna love the flavor of this soup! I added a variety of ingredients that flesh out the flavor of the soup. Try to stay true to the ingredients here, and note my substitution recommendations:
Tomato paste: This stew has a subtle tomato flavor. Tomato paste is recommended but you could substitute tomato sauce, tomato juice, tomato soup – with slightly different results, of course.
Apple cider vinegar: Or sub red wine vinegar
Worcestershire sauce
Italian seasoning
Fresh cracked black pepper: Lots of it!
Fresh parsley: Added right at the end
Scroll down for full list of ingredients and detailed recipe.
If you’re looking for another hearty, veggie-packed stew, check out this Midwestern booyah recipe.
Serving Suggestions
Serve this hearty ground beef stew with crusty bread, homemade buttermilk biscuits, cornbread or garlic bread.
Keep leftovers sealed and refrigerated and use within 2 to 3 days. This stew can also be frozen.
So are you convinced to try this mulligan stew recipe with ground beef yet? Believe me when I say the ground beef really works in this recipe. It also helps keep this stew very affordable.
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1480
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dbpedia
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0
| 16
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https://www.food.com/recipe/mrs-mulligans-stew-137821
|
en
|
Mrs. Mulligan's Stew Recipe
|
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[] |
[] |
[
""
] | null |
[
"Elcowgirl"
] |
2005-09-19T15:44:00+00:00
|
I got this recipe when I was in college. It was a good way to use up any leftover cooked beef that was in our fridge.
|
en
|
https://www.food.com/recipe/mrs-mulligans-stew-137821
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1480
|
dbpedia
|
2
| 97
|
https://spinachtiger.com/best-irish-stew-soda-bread-we-made-in-a-cooking-class/
|
en
|
Best Irish Stew, Oven Baked Soda Bread
|
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2024-03-17T12:28:00+00:00
|
Recipe for the best Irish Stew with Soda Bread. Can make on top of stove or crock pot. Beef, Vegetables, Broth.
|
en
|
Spinach Tiger
|
https://spinachtiger.com/best-irish-stew-soda-bread-we-made-in-a-cooking-class/
|
I’m posting this again today because it’s Saint Patrick’s Day. In case you haven’t thought much about dinner, the ingredients are easy and so are these recipes. It’s not too late.
Last year we went to an Irish cooking class. Honestly, I wasn’t expecting much, but thought it would be a fun social event. This class surprised me. It was delicious, comforting, and exceeded our expectations. On a side note, I’m only 3/4 Italian heritage; the rest is a mix of Scotch, Irish, English, and it was fun embracing this cuisine.
The menu included Irish Stew, Colcannon, Shamrock Salad and a delicious Irish soda bread. I’ll share the recipe for the Irish stew and the Irish soda bread. This makes a great snow day meal, and that’s exactly what we did last week.
Irish Stew – What is it?
So what is Irish Stew anyway? It’s a true meat and potatoes dish, but a little different from a typical beef stew. Often known as Mulligan Stew, it developed as a meat and vegetable dish sometime in the 17th or 18th century, for farmers and shepherds who would welcome a simply made, hot meal on a damp, cold day.
Irish stew is typically made with beer, and usually no thickener is used to make a more gravy-like stew. Since we are major soup and broth lovers in this house, we love it more broth-like.
The Irish also relied on cabbage, turnips, and onions, in addition to milk, cheese and beef from cows. You could replace the potatoes with turnips for a low carb stew, but cook only at last twenty to thirty minutes because they cook fast and will turn to a bitter mush.
Beef or Lamb Irish Stew
Lamb is more typical in Ireland, but beef is used more in the states. If you love the idea of a lamb stew, you have to make this Hunger Games Lamb Stew I made years ago.
Or go ahead and use lamb for this recipe. Many people don’t give lamb a fighting chance, and a leg of lamb can be very tasty and affordable (Costco has a good price).
Beer for Irish Stew
The typical beer for the best Irish Stew is Guinness. I was snowed in and used what this beer I found in the fridge. It worked fine. You could also sub with a cup of red wine, but this is Irish stew, so use beer if you can.
If you can’t use beer for whatever reason, substitute with more beef broth, and 2 tablespoons Worcestershire Sauce.
Process for Making the Best Irish Stew
Just like all other stew recipes, the meat should be a little marbled, seasoned with salt and pepper and browned really well before adding it to the broth. This stew doesn’t require flouring first, but if you want a thicker stew you can do that.
Once the meat is browned add garlic and cook for just a minute to bring flavor. Add in remaining vegetables (except potatoes), broth and bring to a boil. Turn down the heat, add in the beer. Cook for 30 minutes. Add in bite-sized potatoes and cook for another 60 minutes. I keep the carrots in quite large pieces and put them in from the beginning. If you are going to substitute turnips for potatoes, add them in at the last 30 minutes of cooking or you will have mush.
Tips for Best Irish Stew
Irish stew is typically brothy. You can thicken, but our family likes the brothiness.
Keep carrots in large pieces so they don’t get mushy.
Add potatoes at last 30 minutes. I prefer golden yukons.
Make sure to brown the meat on all sides.
Finish: Taste for seasoning. Add chopped parsley. Serve immediately.
Irish Soda Bread in the Oven
This recipe for soda bread is glorious. Crispy on the outside, fluffy on the inside and just a tad sweet with golden raisins. Feel free to use brown raisins, currents, or dried fruit of choice.
Traditional Vs. This Recipe for Soda Bread
Traditional Recipe: No Butter, Egg or Sugar. Made on top of the stove. (per my Irish Cookbook)
This Recipe: Baked on oven. Butter in recipe similar to American biscuits.
Both recipes use flour, buttermilk and baking soda.
Tips for Irish Soda Bread
If you don’t weigh out the flour, please spoon in your measuring cup.
Keep ingredients cold, especially butter.
Mix egg into the buttermilk first.
Make your own buttermilk: add a teaspoon distilled vinegar or lemon juice, and wait about 10 minutes.
Keep dough sticky and don’t over-mix. Treat soda bread same way you would treat American biscuits. Sticky is good.
Cold butter (pea size) that doesn’t get smeared into the flour. Makes for fluffy inside.
Raisins: I prefer golden raisins, but you can leave them out or replace with other dried fruit.
Best eaten same day, and out of the oven, but can be reheated up to two days.
Don’t wait until St. Patrick’s Day to try these recipes. They are perfect for comfort and chasing away the winter blues. Please leave me a comment, letting me know if you have ever made Irish Stew, and if you have a different version, I’d love to hear about it.
More Stews from Spinach Tiger
Hunger Games Lamb Stew
Italian Beef Stew
Veal Stew with Onion Sauce
Beef Bourguinon
Veal Stew with Turnips and Purple Potatoes
Pin This
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1480
|
dbpedia
|
3
| 63
|
https://fridayfishfryguide.com/places/united-states/wisconsin/franklin/mulligans-irish-pub/
|
en
|
Mulligans Irish Pub
|
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2020-11-10T02:05:40+00:00
|
Mulligan’s Irish Pub Fish Fry & Fish Specials Mulligans has a great Friday fish fry with your choice of four kinds of fish, walleye, perch, b
|
en
|
Friday Fish Fry Guide Mke
|
https://fridayfishfryguide.com/places/united-states/wisconsin/franklin/mulligans-irish-pub/
|
Fish Fry & Fish Specials
Mulligans has a great Friday fish fry with your choice of four kinds of fish, walleye, perch, bluegill,
and haddock. We have both breaded and deep-fried options.
Our haddock Fish & Chips is on our menu and is available 7 days a week.
Harp Beer Battered Haddock $12.95
Available Every Day
Breaded Perch $14.95
Breaded Bluegill $14.95
Harp Beer Battered Walleye $14.95
All fish fries come with your choice of potato, our homemade slaw and homemade tartar sauce.
Every Friday Chef Joe prepares a special inspired dish
featuring unique preparations of fish.
These are separate from our fish fry and are always different
but always outstanding and are
available until sold out for the night.
Fish Special
Fish Special
Fish Special
In addition to fish, we also have great homemade pizza,
excellent steaks, outstanding ribs and
our traditional Irish fare like Shepherd’s Pie, Bangers & Mash,
Corned Beef & Cabbage and Irish Lamb Stew.
Reviews:
From TripAdvisor:
PaulaC222:
“You won’t be disappointed!”
Mulligan’s has been open for a couple of years, but the quality of the food and consistency of service is no indication. We have eaten there so many times and it always is fantastic. The Friday night fish fry is great because it uses Irish beer to bread the fish, but the burgers are amazing. Also, the reuben soup is so yummy. My husband had a reuben pizza and loved it. You can’t go wrong — amazing flavor, service and value for the cost.
GrannyMaryK Franklin July 17, 2014
“One Outstanding Irish Restaurant”
Mulligans is our go-to restaurant as we are never disappointed. Staff is friendly, fun and attentive. The owners treat you as family. Our favorites from the menu, Shepherds Pie, McGinty Burger, Pub burger (with Irish Chedder), fish fry, Guinness Irish Stew, pizza, to name a few. Whether you are looking for lighter selection or full out dinner, Mulligan’s offers it all. Large selection of beverages, specialty drinks (try the Lucky Pears), Restaurant is clean-inside and out.
Hawk42Wisconsin September 29, 2014
“Irish Cuisine Comparable To Ireland!”
We had just visited Ireland this summer so when I suggested this restaurant for our group of 9 to dine at, I was anticipating the comparison I could make with their meals. OUTSTANDING! I had the Bangers and Mash and it was so tasty! Wife had Shepherds Pie and my friend had Irish Stew and they both were awesome. All three meals comparable to Ireland’s restaurants! The 9 of us all agreed that it was a fantastic choice for our get together. Spent time at the bar before the meal and was served quickly and friendly. The waitstaff was so nice! Prompt service and heads up attention kept everyone happy! Not overbearing and yet right there every time we had a need! We are for sure going back there, and I will even get a meal to go to surprise the wife! You will not be disappointed with choosing Mulligan’s!
From Yelp.com
Linda R. -Menomonee Falls 2/5/23
Great Food, wonderful staff, great people you meet there!! I live in Menomonee Falls and always make it my point on the weekends to visit Mulligans!!!
Andrew G. St. Paul MN 6/19/2014
Amazing. Amaaaaaazing. Bangers and mash, lamb stew, and cabbage and corned beef, all incredible. Full bar, cheap drinks the night we went ($3 long islands). Great place. You will not be disappointed.
Joseph S. Oak Creek 4/30/2014
I’ve probably ate or drank here 25 times. They have a great happy hour special with half price appetizers and drink specials. The apps are solid. id recommend the irish nachos There was a time when I had several bad meals here from their regular menu, but, last night I had a McGinty burger. It was huge! The burger tasted pretty good and came with plenty of fries.
Jay B. – Franklin 1/30/2014
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1480
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dbpedia
|
3
| 0
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https://en.wikipedia.org/wiki/Mulligan_stew
|
en
|
Mulligan stew
|
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2005-09-10T00:50:07+00:00
|
en
|
/static/apple-touch/wikipedia.png
|
https://en.wikipedia.org/wiki/Mulligan_stew
|
American stew
For other uses, see Mulligan Stew (disambiguation).
Mulligan stewTypeStewPlace of originUnited StatesMain ingredients
Mulligan stew, also known as hobo stew, is a type of stew said to have been prepared by American hobos in camps in the early 1900s.[1]
Another variation of mulligan stew is "community stew", a stew put together by several homeless people by combining whatever food they have or can collect. Community stews are often made at "hobo jungles", or at events designed to help homeless people.[citation needed]
Description
[edit]
Mulligan stew is broadly defined as a stew made of odds and ends or any available ingredients.[2][3] A description of mulligan stew appeared in a 1900 newspaper:
Another traveler present described the operation of making a "mulligan." Five or six hobos join in this. One builds a fire and rustles a can. Another has to procure meat; another potatoes; one fellow pledges himself to obtain bread, and still another has to furnish onions, salt and pepper. If a chicken can be stolen, so much the better. The whole outfit is placed in the can and boiled until it is done. If one of the men is successful in procuring "Java," an oyster can is used for a coffee tank, and this is also put on the fire to boil. Incidentally, it may be mentioned that California hobos always put a "snipe" in their coffee, to give it that delicate amber color and to add to the aroma. "Snipe" is hobo for the butt end of a cigar that smokers throw down in the streets. All hobos have large quantities of snipes in their pockets, for both chewing and smoking purposes. A "beggar stew" is a "mulligan," without any meat.[4]
Ingredients
[edit]
"Mulligan" is a stand-in term for any Irishman, and Mulligan stew is simply an Irish stew that includes meat, potatoes, vegetables, and whatever else can be begged, scavenged, found or stolen.[5] A local Appalachian variant is a burgoo, which may comprise such available ingredients as possum or squirrel. Only a pot and a fire are required. The hobo who put it together was known as the "mulligan mixer."
During the Great Depression, homeless men (hobos) would sleep in a "hobo jungle" (a campsite used by the homeless near a railway). Traditionally, the jungle would have a large campfire and a pot into which each person would put in a portion of their food, to create a shared dish that was, hopefully, more tasteful and varied than his original portion. Usually, they would afterward enjoy themselves with story-telling and, sometimes, the drinking of alcohol.[citation needed]
In popular culture
[edit]
Literature
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John Varley's The Golden Globe has an extended description of the mulligan as a perpetual stew.
In James Jones's novel From Here to Eternity (1951) the main protagonist, Robert Prewitt, reminisces the times on the bum, "sitting around the small fire with a belly full of a good mulligan that you had been assigned the bumming of the carrots for, or maybe the onions, or the spuds".
Amor Towles' novel Rules of Civility "The crowd was a mulligan stew of their friends and acquaintances."
Music
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The verse to Rodgers and Hart's showtune "The Lady Is a Tramp" (from the 1937 Babes in Arms) begins: "I've wined and dined on Mulligan Stew, and never wished for turkey."
The song "Old Pigweed" on Mark Knopfler's album The Ragpicker's Dream describes a mulligan stew being prepared, but ruined, by addition of old pigweed.
See also
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Food portal
Booyah (stew), a social stew popular in parts of Minnesota and Wisconsin
Brunswick stew
Burgoo, often prepared communally
List of stews
Mulligatawny soup
Stone soup, also known as button soup, wood soup, nail soup, and axe soup, often prepared communally
References
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Further reading
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