Mulligan Stew

Mulligan Stew

Ingredients:
2 pounds beef stew meat, cut into 1" cubes
4 medium thin-skinned yellow or red potatoes, unpeeled, quartered
4 medium carrots, cut into 2" pieces
4 small onions, quartered
1 small (½ pound) rutabaga or turnip, peeled and cut into 1" cubes
3 sprigs parsley
1 tablespoon sugar
2 teaspoons salt
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour
½ cup red wine or water

Directions:
IN A 4-QUART SOUP POT, combine the meat and cold water to cover and bring to a boil.
Add the potatoes, carrots, onions, rutabaga or turnip, parsley, sugar, salt, and pepper.
Simmer, tightly covered, over low heat until the meat is tender, about 2 hours 30
minutes.
In a cup, mix the flour and wine or water until smooth. Stir into the stew and cook for
15 minutes, stirring frequently, to thicken the stew.
bread
IRISH BROWN SODA BREAD
A QUICK BREAD, THIS LOAF SLICES BEST ON THE DAY AFTER IT’S MADE, ALTHOUGH IT
MAKES FOR EXCELLENT EATING WHILE HOT OR TOASTED.
Makes 1 loaf