Kentucky Mulligan Stew

Oxmoor House
about 2 1/4 gallons


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1 (5-pound) stewing hen, cut up
1 tablespoon salt
1/2 teaspoon pepper
1 gallon plus 1 pint water, divided
1 large onion, sliced
1/2 cup vegetable oil
2 1/2 pounds lean beef for stewing, cut into 1-inch cubes
1 pound veal, cut into 1-inch cubes
1/2 cup all-purpose flour
4 (16-ounce) cans whole tomatoes, undrained
3 (12-ounce) cans whole kernel corn, drained
2 (8 1/2-ounce) cans lima beans, drained
3 cups frozen green peas
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon angostura bitters


Combine chicken, salt, pepper, and 2 quarts water in a large stock pot; bring to a boil. Reduce heat; simmer, uncovered, 1 1/2 hours or until chicken is tender.

Remove chicken from broth; cool slightly. Remove meat from bones, discarding bones. Coarsely chop meat; set aside. Set broth aside in stockpot.

Sauté onion in oil in a large skillet until tender. Remove onion with a slotted spoon, and drain well, reserving oil in skillet. Set onion aside.

Dredge beef and veal in flour; brown meat in reserved oil. Drain well.

Add reserved chicken, sautéed onion, and browned meat to broth; add 2 quarts water. Bring to a boil. Reduce heat; simmer, uncovered, 4 hours, stirring occasionally.

Stir in tomatoes, corn, lima beans, peas, garlic powder, paprika, angostura bitters, and remaining water; continue to simmer, uncovered, 1 hour, stirring occasionally.

Ladle stew into individual serving bowls; serve warm.

Created date

February 2010