Mulligan Stew was created at the start of the 20th century by people who were homeless. Each person would pitch in an ingredient, whether some celery, a couple of carrots, or a scrap of meat. These ingredients would be simmered together in a pot and, voila, Mulligan Stew.
- 2 tbsp. almond flour
- 1 lb. grass-fed beef brisket, cut into 1-inch cubes
- 1 tbsp. coconut oil
- ½ cup chopped onion
- 4 stalks celery, chopped
- 1 green pepper, chopped
- 3 cloves garlic, minced
- 16 oz. beef bone broth
- 1 can tomato paste
- 3 organic white sweet potatoes, cubed
- 3 organic carrots, cubed
- 1 tbsp. parsley
- Pour the almond flour into a large bowl. Toss your beef cubes in the almond flour to evenly coat.
- In a large cast iron pot, heat the coconut oil over medium-high heat.
- Add your beef cubes and cook until brown. Once browned, remove your beef from the pot.
- Add your onion and bell peppers and sauté for about 5 minutes.
- Add the garlic, beef bone broth, tomato paste, potatoes, and carrots. Cook for 10 minutes.
- Stir in your browned beef and bring the stew to a boil.
- Reduce your heat to a simmer and cook for about 30-45 minutes.
- Serve immediately with some crusty gluten-free bread!
Keywords: mulligan stew, stew, gluten-free, dairy-free, beef, beef stew, vegetables, almond flour, recipe