Classic Mulligan Stew

When the temperature outside begins to drop, we start reaching for hearty recipes that warm our families from the inside out—and this mulligan stew is our go-to. Mulligan stew is traditionally known as a way to use up leftover meats and vegetables in the fridge, but we like to serve this stew with crunchy peppers and cubed beef brisket. Trust us; it’s a hit every time it hits the dinner table.

You can prepare this in fewer than two hours on the stove top, or you can use a slow cooker on low to let it cook all day. Be sure to make enough of this filling, hearty stew for leftovers the next day!

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2 tablespoons all-purpose flour
1 pound beef brisket, cut into 1-inch cubes with the fat trimmed
1 tablespoon cooking oil
1/2 cup onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 1/2 cloves garlic, minced

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