Amy's Mulligan Stew

A friend gave me this recipe for this hearty comfy stew several years ago and I make it often. It is great on a chilly winter's night. With only a few ingredients, this thick stew is easy and inexpensive. Pairs well with some crusty bread or cornbread. Watch closely at end of cooking time so does not scorch though.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 514 Calories

Ingredients

• 1 tablespoon shortening
• 1 teaspoon salt
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can tomato soup
• 2 ¾ cups water, or more as needed
• 5 each russet potatoes, peeled and each cut into 8 wedges
• 5 each carrots, peeled and sliced into 1/2-inch slices
• 2 each onions, quartered

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.