Mulligan Stew

Subject: Mulligan Stew Tue Nov 11, 2008 6:04 pm

Mulligan Stew

2 tbsp flour

1 lb beef brisket, cut into cubes

1 tbsp oil

1 onion, chopped

8 oz fresh mushrooms, sliced

6 cloves garlic, finely diced

6 oz tomato paste

2 cups beef broth

12 oz stout beer

6 large carrots, peeled and cut into chunks

2 large potatoes, peeled and cut into chunks

1 tbsp cornstarch (optional)

Coat cubed beef in flour

In a large heavy skillet or Dutch oven, over medium high heat, add oil and brown beef on all sides

Remove beef from skillet

Sauté sliced onion, mushrooms and garlic over medium heat for 3 to 4 minutes

Add beef, tomato paste, beef broth, beer, carrots and potatoes, simmer covered for 1 hour

If needed, thicken by mixing 1 tbsp cold water and 1 tbsp cornstarch together and stir into the stew