I first tasted Miller's Kosher Mulligan Stew at Olin Sang Ruby Union Institute, Oconomowoc, Wisconsin, in the mid-1970s, during one of many weekend trips with my Sunday school. You'll love it too!
Mulligan's stew recipe is a Kosher Irish Beef Stew adaptation. Initially, the ingredients were added into a large coffee tin and heated over a fire to cook it. Mulligan stew ingredients varied depending on what was available. Feel free to substitute vegetables. If you add more vegetables — add more stock.
SOL'S KOSHER CAMPFIRE MULLIGAN STEW RECIPE
INGREDIENTS
3 tablespoons oil
3 pounds cubed kosher beef OR 2½ pounds cut-up kosher boneless skinless chicken breasts
2 peeled and small diced yellow onions
128 ounces of kosher beef stock (4 x 32oz liquid boxes or equivalent ounces in powder form)
7 peeled sliced large carrots
7 medium celery stalks, sliced
1 pound trimmed green beans
4 pounds peeled and "large diced" russet potatoes
3 cups corn kernels
2 cups white or red beans or a mix
3 cans of 15oz or 1 x 28oz + 1 x 15 oz cans crushed tomatoes
¼ cup chopped fresh parsley
reminder
Beef broth may contain a lot of salt. Make it from scratch or shop accordingly.
INSTRUCTIONS
In a large pot over medium-high heat, add 3 tablespoons of oil and cook the beef until browned OR Chicken until browned and cooked through, which takes about 4-6 minutes. Remove and set aside.
Add the onions to the pot and brown over medium-low heat while stirring every 1-2 minutes, which takes about 10 minutes.
Add the cooked beef or chicken back into the pot along with the beef stock and cook for 30 minutes over medium heat to help tenderize the meats.
Place in the carrots, celery, green beans, potatoes, corn, beans, and tomatoes and cook for 20-25 minutes over medium-low heat or until tender.
Salt and pepper to taste.
Finish with parsley.
Serve with a crusty French or Italian bread.
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I you make Miller's Kosher Mulligan Stew, please return and comment on this article.
Courtesy of Dr. Neil Gale, Ph.D.
