Mulligan (or Irish) Stew
Submitted by: Joanne Eleanor Johnston / Canada
Who passed this recipe down to you? My Grandma, Beatrice Viola (McCarthy) Johnston
Recipe origin: Midway / Bridesville, British Columbia, Canada
How old is this recipe? 110+ years old
The story behind the recipe:
My mother, Mildred Anna (Spoonemore) Johnston, made this stew; usually at the end of the week and used whatever vegetables were left over. However, the ingredients below are not to be left out unless you wish to leave out the Guinness. She never used browning agent because the caste iron pot made the meat a lovely brown and it was not necessary. My sister, Judith, has her cast iron pot and it makes a wonderful roast of any kind, as well as soups.
My father (Daniel Joseph Johnston) hated peas and if they were in the stew he would comment, "There are peas in this stew! Are you trying to pizen (sic) me!?"
He preferred the traditional way of Mulligan Stew and he learned this from his mother, Grandma Beatrice Viola (McCarthy) Johnston. This is actually her recipe which she taught to her children. It has been handed down from generation to generation. The use of a cast iron pot is something that will never go out of style and when I received one from a cousin as a wedding present, my father spent much time explaining to me how to season it. This is an art in itself as I learned the hard way when I had 140 pizza pans to season with my first restaurant.
Grandma (McCarthy) Johnston, was a wonderful cook with exquisite table manners that were considered very proper at the time. After her husband (Joseph Johnston) was injured when his wagon and horses rolled over she went to work on neighbouring ranches as a cook, around Midway and Bridesville, BC, to support her 7 children.
Of course you may use any vegetables you wish and I love peas in my stew. Sorry Dad.
Ingredients:
3 lb. cubed beef (or lamb)
4 peeled and cubed potatoes
2 medium onions cut into 1/8ths.
3 large carrots, scraped and sliced into 1/2 inch slices
4 stalks celery, washed and sliced into 1/2 inch slices
2 tablespoons flour
5 tablespoons cooking oil (your choice; I use olive oil or 4 tablespoons butter and one tbsp oil)
Water or beef stock to cover (or use 12 oz. or Guinness or stout to the liquid portion and then enough water to cover)
1 tablespoon of browning sauce
Salt and pepper, to taste
How to make it:
Melt the butter/oil in a large, heavy pot (preferably caste iron) over medium/high heat. Dredge meat in flour. Brown the meat a few pieces at a time in the melted butter/oil. When each batch of meat is nicely browned remove from the pot with a slotted spoon and continue to brown the rest of the meat.
When all the meat is browned, add the onions, celery and carrots to the pot and saute lightly. When the onions are wilted, add back the meat. Cover with water and Guinness/stout and stir well. Bring to a boil, stir, cover and simmer gently for 1 to 1-1/2 hours, stirring occasionally.
When the meat is nearly done, bring back up to a slow boil and add the potatoes, browning agent and seasoning. The stew is ready when the meat is tender and the potatoes cooked through. Thicken with a little flour and water (mixed as for gravy).
Serves 6 to 8.