Chef John Folse's Mulligan Stew

Prep Time: 2 Hours
Yields: 8-10 Servings

Said to have originated in hobo camps in the depression era, mulligan stew is a catch-all of whatever is available, with meat, potatoes and vegetables in some combination. The name could be a reference to the golfing term for a "do-over" as a hobo stew might originally have been made from leftovers.

2 pounds chicken thighs, 1 inch cubed
2 pounds beef stew meat
1 pound tasso, diced
1 cup oil
1 cup flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
3 quarts chicken stock
1 (28-ounce) can whole tomatoes, in juice
2 cups sliced mushrooms
2 pounds red potatoes, peeled and quartered
8 carrots, peeled and thickly sliced
1 cup pearl onions
1 cups sliced green onions
1 bay leaf
Sprig of thyme
1 tbsp chopped basil
Salt and cracked black pepper to taste
1/2 cup chopped parsley

In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. Stir in onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Blend chicken and beef into vegetable mixture, and sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Add whole tomatoes and juice. Bring to a rolling boil, reduce to simmer and cook approximately 1 1/2 to 2 hours or until meat is tender. Stir in mushrooms, potatoes, carrots, pearl onions, green onions, bay leaf, thyme and basil. Season with salt and pepper. Cook an additional 30 minutes, until carrots and potatoes are tender. Stir in parsley and adjust seasonings. Serve over steamed white rice.