Name: Amy's Mulligan Stew
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Shortening - 1 tablespoon; Cubed beef stew meat - 1 pound; Tomato soup - 1 (10.75 ounce) can; Water, or more as needed - 2 ¾ cups; Salt - 1 teaspoon; Russet potatoes, peeled and each cut into 8 wedges - 5; Carrots, peeled and sliced into 1/2-inch slices - 5; Onions, quartered - 2

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Amy's Mulligan Stew

1. Shortening - 1 tablespoon

2. Cubed beef stew meat - 1 pound

3. Tomato soup - 1 (10.75 ounce) can

4. Water, or more as needed - 2 ¾ cups

5. Salt - 1 teaspoon

6. Russet potatoes, peeled and each cut into 8 wedges - 5

7. Carrots, peeled and sliced into 1/2-inch slices - 5

8. Onions, quartered - 2

How to cook deliciously - Amy's Mulligan Stew

1. Stage

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. Stage

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. Stage

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.