May 1, 2021

Solomon Miller's Kosher Mulligan Stew Recipe, the first Jewish Scoutmaster in America.

Mulligan, being a common Irish surname, completes the recipe stew title because it’s a Kosher adaptation to a classic Irish Beef Stew. Originally, the ingredients were added into a large coffee tin and heated over a fire to cook it. Mulligan stew ingredients varied depending upon what was available. Feel free to substitute vegetables. If you add more vegetables — add more stock.

3 tablespoons oil
3 pounds cut (cubed) kosher beef OR 2½ pounds cut up kosher boneless skinless chicken breasts
2 peeled and small diced yellow onions
128 ounces of kosher beef stock (4 x 32oz liquid boxes or equivalent ounces in powder form)
7 peeled sliced large carrots
7 medium celery stalks, sliced
1 pound trimmed green beans
4 pounds peeled and "large diced" russet potatoes
3 cups corn kernels
2 cups white or red beans, or a mix
3 cans of 15oz or 1 x 28oz + 1 x 15 oz cans crushed tomatoes
¼ cup chopped fresh parsley
salt and pepper to taste (reminder; beef broth may contain a lot of salt, make from scratch or shop accordingly) 

In a very large pot over medium-high heat, add 2 tablespoons of oil and cook the beef stew meat until browned, which takes about 4-6 minutes. Remove and set aside.

Add the remaining 1 tablespoon of oil to the pot and cook the chicken until browned and cooked through, which takes about 4-6 minutes. Remove and set aside.

Add the onions to the pot and brown over medium-low heat while stirring every 1-2 minutes, which takes about 10 minutes.

Add the cooked beef or chicken back into the pot along with the beef stock and cook for 30 minutes over medium heat to help tenderize the meats.

Place in the carrots, celery, green beans, potatoes, corn, beans, and tomatoes and cook for 20-25 minutes over medium-low heat or until tender.

Finish with parsley, salt, and pepper, and serve.

Courtesy of Dr. Neil Gale, Ph.D. collection.

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