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The Smoke Stack

Hobo Cuisine – Mulligan Stew

Posted on January 26, 2017

The term hobo originated in the Northwestern United States around 1890. Hobos were migratory workers who were often impoverished and forced to travel for work. These workers would often find themselves in camps with a large campfire and pot where everyone would share a portion of their food. The hope was the shared portion would be more tasteful than what you started with.

This month we’re sharing another taste of history with you: Mulligan Stew. This recipe comes from anaffairfromtheheart.com. If you make the stew, we’d love to know what you thought of it. Please reply with your comments and maybe a picture or two. We may share it to our social media.

  • 1 1/2 lbs Beef stew meat
  • 3 Carrots
  • 1 Onion, large
  • 3 Potatoes
  • 1 can Tomato soup
  • 1/2 tsp Celery seed
  • 1/2 tsp Pepper, seasoned
  • 1 tsp Salt
  • 1 tbsp Oil
  • 2 cans Water

Instructions

  1. Heat oil in a dutch oven over medium heat. Add stew meat, season with salt and pepper. Brown evenly.
  2. Reduce heat, Add tomato soup and water, cover and let simmer for about an hour, or until meat is tender.
  3. Add carrots, onion, potatoes and celery seed. Cover and cook for 30 minutes more. If there is not enough liquid add a little water. If stew is too thin, cook uncovered to thicken.

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