This soup originated during the Great Depression, when large numbers of homeless people lived in camps and relied on scavenging for food. They would share what they found, combining an ever-changing variety of ingredients into a stew. Over the century, the stew has been largely assimilated with the traditional Irish stew, and so has come to be called “Mulligan” stew, after a common nickname used to refer to Irishmen. The Irish began immigrating to the United States in the mid-1800s in large numbers due to the potato famine. Because sheep were not as readily available in America, beef was substituted, and through the century more complex and flavorful ingredients were also added. It generally consists of meat, potatoes, and other root vegetables and is commonly served on St. Patrick’s Day.
Recipe Servings: 4
Ingredients
Directions
- Heat oil in Dutch oven. Add stew meat and season with salt and pepper. Cook until browned.
- Reduce heat. Add tomato soup and water, and cover. Let simmer for 60 minutes.
- Add carrots, potatoes, onion, and celery seed. Cover and cook for 30 minutes.
- Serve hot.
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