Amy's Mulligan Stew recipe

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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 calories
carbohydrate: 75.8 g
cholesterol: 59.8 mg
fat: 11.4 g
fiber: 10.6 g
protein: 29.5 g
saturatedFat: 3.6 g
servingSize: -
sodium: 1137.2 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

A friend gave me this recipe for this hearty comfy stew several years ago and I make it often. It is great on a chilly winter's night. With only a few ingredients, this thick stew is easy and inexpensive. Pairs well with some crusty bread or cornbread. Watch closely at end of cooking time so does not scorch though.

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