Mulligan Stew

 1 onion, diced

1 large stew meat, diced into small bite sized pieces

2 chicken breast, diced into small bite sized pieces

2 Tbsp oil

water or beef stock or chicken stock

Add oil to a large pot.  Cook the beef until browned.  Set aside.  Add more oil and cook the chicken, Set aside.  Add onions and brown in the pot. Return back the cooked beef and the chicken to the pot. Add stock to cover.

6 carrots, peeled and rough chopped

6 celery stalks, rough chopped

1 lb green beans, chopped

3 lbs potatoes, peeled and large diced.  

frozen corn

frozen lima beans

1 large can crushed tomatoes

sea salt and pepper

1/4 cup chopped parsley

Add carrots, celery, green beans, potatoes to pot.  Cook for a few minutes.  Then add corn, lima beans and crushed tomatoes.  Cook on low/medium heat for 15 minutes until vegetables are tender.  Add sea salt and pepper to taste.  Add 1/4 cup fresh chopped parsley. Serve with crusty bread.

Recipe:  Chef Billy Parisi