Stobhach ó Maolagáin
Mulligan Stew can also be referred to as Irish Stew. Mulligan Stew has been cooked down through the generations in Irish homes by combining a meat, a starch (flower), and vegetables to make a hearty, easy and satisfying meal.
Mulligan stew is the original one-pot meal. The stew is a rich stew made with mutton but lamb or beef may also be used and cooked with vegetables like potatoes, parsnips and turnips.
The stew is ideally slowly cooked so that it develops a complex, hearty flavor, and it is generally served hot.
Start by selecting stew meat. The classic choice in Ireland is mutton – meat from sheep over two years of age. You can also use lamb or a tough cut of beef. Cube the meat and sauté it with garlic in a large pot, making sure to turn it so that it browns on all sides. Add herbs like thyme and bay leaves along with a dash of sugar and enough beef stock to cover. Continue to simmer.
In a heavy pan, saute onions, cubed potatoes, carrots, turnips, and other vegetables of choice.
Add these vegetables to the pot with the softened meat and cook for another 40 minutes or so, until all the ingredients are tender. Thicken the stew for 15 mins with some mashed cooked potatoes
Serve hot, sprinkled lightly with parsley.
Ingredients
1 Kg of mutton (or similar) cut into cubes
8 Potatoes (medium)
1 Cup of Barley (rinsed)
5 Sliced Carrots
2 Sliced Parsnips / turnip if desired
2 Large onions
4 Potatoes cooked and mashed.
2 Cloves garlic,
White ground pepper and salt to season
Sugar
Fresh Thyme
Parsley to garnish
