" Bridget's Bodacious Mulligan Stew"
Excerpted from Mulligan
Stew by Deb Stover
Summer 2002--Jove--Irish Eyes Contemporary Novel
4 - 5 lbs chuck roast
1/4 cup drippings (bacon works best)
1 cup of sourdough starter
1/4 cup of flour (seasoned with salt and pepper)
6 russet potatoes, cut into 3/4 - 1 inch pieces
2 large onions, cut into 1/2 inch pieces
1 humongous head of garlic, peeled and chopped
4-6 cups water
1 cup of chopped, fresh okra for thickening
1 cup of cooked pearl barley
3 Tablespoons of fresh parsley
1/4 cup of chopped celery
3 tbsp salt
4 tbsp fresh black pepper (more if you like it hot and nasty)
Cut the meat into pieces approximately 3/4 - 1 inch (or use stew meat)in
size, removing any excess fat. Put into a bowl and dredge in sourdough, then
coat with seasoned flour. Into a pre-heated pot, add the drippings and when
melted and very hot, add the meat. Brown the meat quickly. When brown, add
the onion, garlic, parsley, and celery--cook for two minutes, stirring often.
Reduce the heat, add water and reduce heat to low. Cook about 1 1/2 hours,
then add the potatoes, pre-cooked barley, and okra. Place all in crockpot
for entire day, or cook 1-2 hours on stove top. Adjust seasoning as desired.
Serve with warm cornbread.
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