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Mulligan Stew (Gluten-Free, Dairy-Free & Paleo)

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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.

Ingredients

Scale
  • 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

Instructions

  1. Pour the almond flour into a large bowl. Toss your beef cubes in the almond flour to evenly coat.
  2. In a large cast iron pot, heat the coconut oil over medium-high heat.
  3. Add your beef cubes and cook until brown. Once browned, remove your beef from the pot.
  4. Add your onion and bell peppers and sauté for about 5 minutes.
  5. Add the garlic, beef bone broth, tomato paste, potatoes, and carrots. Cook for 10 minutes.
  6. Stir in your browned beef and bring the stew to a boil.
  7. Reduce your heat to a simmer and cook for about 30-45 minutes. 
  8. Serve immediately with some crusty gluten-free bread!

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