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Friday, February 18, 2011

Grandpa Kies's Mulligan Stew

If you missed my post about cooking through my cupboards, you can check it out here.  So far, I have just bought 2 gallons of milk and a box of butter. (Too bad we aren't milking our Dexter cows or I wouldn't have had to even buy those!)

It really hasn't been any trouble figuring out what to make yet.  Although I am really noticing the cupboards and fridge empty out, I still have a decent selection left of things I can cook with.  I just might be able to make it through the month without needing to go grocery shopping - except for milk. . . . unless Ethan wants to try milking one of our Dexters. ;)

One of the meals I recently made was my Grandpa Kies's Mulligan Stew, one of my favorite soups.  I didn't follow the recipe exactly, and I made some substitutes with the broth and tomato base that I was a bit unsure about working or not - but I think it actually turned out quite good.

Since there is still a bit of cold weather left this year, I thought I would share the recipe.  (Any leftovers freeze well too, by the way.)

Here's what I did:
              * the ?? are for where I didn't measure
1 pint home canned ground beef with broth
1 quart home canned diced tomatoes
3-4 potatoes (diced)
?? carrots (chopped)
?? stalk celery (chopped)
1 small onion (chopped)
?? frozen corn
1 pint home canned green beans with juice
1 pint home canned pinto/black beans
?? lentils
1/2 tsp garlic
1/2 tsp basil
1/4 tsp dry mustard
1/2 tsp oregano
1/2 tsp thyme
1 tsp salt
1 tsp pepper
2 bay leaves (remove before serving)
         :: cooked on low on the stove for 8+ hours


And here's the original recipe:

1 lb ground beef or cut up roast
2 c beef broth (canned or bullion cubes)
8 oz tomato sauce
3-4 potatoes (diced)
3-4 carrots (chopped)
1 stalk celery (chopped)
1 small onion (chopped)
1-2 cups cabbage (chopped)
1 can corn with juice
1 can green beans with juice
1/2 tsp garlic
1/2 tsp basil
1/4 tsp dry mustard
1/2 tsp oregano
1/2 tsp thyme
1 tsp salt
1 tsp pepper
2 bay leaves (remove before serving)
        :: cook in crockpot or on low heat as long as possible for best flavor

2 comments:

LilRedJo said...

Thank you for sharing! My name is Kim. I stumbled onto your blog recently, and have been following. Although I grew up in the country, I am a city girl now, and just learning to can. I hope to have a full pantry of home-canned goods and a prospering garden soon.

Just wanted to introduce myself so that I'm not 'lurking in the shadows.' :)

Emma Rittgers said...

YUM! Love that you use all those herbs.

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