Amanda & Friends' Cookbook Category Cook Back Next

Mulligan Stew

Cook: Glori Mulligan

Recipe from Mum - Margaret Mulligan

Veal for stew - 1 1/2 to 2 pads
A small diced onion
3-4 cans of low salt chicken bouillon **I do not use bouillon cubes
Carrots cut into chunks
Small potatoes, peeled
A bag of frozen peas
Salt & pepper
Corn starch

* Decide on the amount of veggies needed. I usually make a large pot for leftovers that is better the next day.

Lightly brown the seasoned meat in oil with the onions. Add bouillon. Cover and cook on low for 1 hour. Add carrots and potatoes and continue cooking for 1/2 hour. Add peas at the end so they retain the nice green color. Blend the corn starch with water and thicken the broth. You can add dumplings on top if you want and cook according to directions with the cover off first and than on. I do this, or serve biscuits that do not use up some of the gravy.