One of my favorite things about any Mulligan Stew recipe really, is its versatility. Choose your stew meat, what fresh and root veggies you want to add, and don't forget the root beer.
1 ½ - 2 lbsBoneless stew meat Depending on your desired ratio of meat to veggies you want, add more or less meat.
2-2 ½tbspall-purpose flour More for thickening stew.
3tbspSalted butter
2OnionsChopped
3clovesGarlicMinced
8ozDry red wineOr 8oz of tomato paste
1 bottleRoot beer
6Medium-sized potatoesCubed
4CarrotsSliced
Salt and pepper To taste
2Bay leaves
Instructions
Heat oil in a large dutch oven until hot, sauté the stew meat for two minutes on medium high heat, then add flour and cook until brown. Remove meat from the pot, place on a plate, and set aside.
Add chopped onions and sauté in the leftover fat and bits in the pan from the stew meat on medium heat. When about halfway cooked (a little soft), add your butter, minced garlic cloves, and paprika. Cook until the onion is brown.
Add wine, reduce to low heat and let simmer for 10 minutes uncovered.
Add vegetables (potatoes and carrots) to the pot and put the beef stew meat back into the pot. Then pour the root beer over the top.
Add bay leaves and cover. Simmer on low for three hours. Check your pot every so often to make sure it hasn't come to a boil. (I say this from experience!)
Season with salt and pepper to taste. This is also where you can whisk in additional flour if you’d like a thicker stew. Just make sure to do it slowly and let it cook and incorporate a bit before serving. If thickening stew or soup with flour makes you nervous, put the flour in a tablespoon from the liquid from the stew. Then slowly incorporate the flour mixture back into the entire pot. It's less intimidating this way.
Notes
If you’re using tomato paste instead of wine you might want to add a half cup of water or beef broth as well so there is enough liquid in your pot. What is great about this stew is that it really works with any type of stew meat. From beef to lamb, it all works (Though I don't recommend using chicken). Just keep in mind that some protein is naturally more fatty than others. So if you’re using a leaner cut of meat you might want to add a little extra fat to the recipe. Try an extra tablespoon of butter or oil. If you want to make this in a slow cooker or crock pot you absolutely can! You can even put it in your Instant Pot. Here’s a great recipe on how to convert slow cooker recipes to your Instant Pot.