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Amy's Mulligan Stew

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"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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2 h 55 m servings 514
Original recipe yields 4 servings


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  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.


  • Cook's Notes:
  • This is a very thick stew so as it begins to thicken make sure to stir often, scraping the bottom of the Dutch oven so it does not scorch.
  • Recipe does not cook well in a slow cooker.
  • Sometimes, I add 2 to 3 more carrots, potatoes, or onion and add a little more soup and water accordingly, but doubling the recipe does not work well, I have found.

Nutrition Facts

Per Serving: 514 calories; 11.4 75.8 29.5 60 1137 Full nutrition

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