Amy's Mulligan Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews Beef
Ingredients
- 1 tablespoon shortening 1 pound cubed beef stew meat 1 (10.75 ounce) can tomato soup 2 ¾ cups water, or more as needed 1 teaspoon salt 5 russet potatoes, peeled and each cut into 8 wedges 5 carrots, peeled and sliced into 1/2-inch slices 2 onions, quartered
Nutrition Info
- 514.1 caloriescarbohydrate: 75.8 gcholesterol: 59.8 mgfat: 11.4 gfiber: 10.6 gprotein: 29.5 gsaturatedFat: 3.6 gservingSize: -sodium: 1137.2 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Amy's Mulligan Stew
Directions
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Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.
Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven, add more water if needed.
Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.