Mulligan Stew

1 lb hamburger
1 medium onion diced
3 large potatoes peeled and diced
2 cups sliced carrots
4 cans Beef Broth
4 cans evaporated milk
2 bay leaves
1/2 stick butter
1/2 cup flour
1 pkg frozen peas (if you want)

Directions:

In a non stick pan brown the hamburger and onions season with Lawry’s or any seasoning salt, set aside. In a soup pan boil potatoes and carrots in beef broth until desired tenderness, about 15 -20 minutes. Add bay leaves and canned milk. Let simmer. In a separate pan make roux using the butter and flour. Add roux to soup, stirring constantly bring to a boil to thicken. Once it boils for a minute turn to low and let simmer. When simmered to thickness you desire add meat and onions, stir to warm. Season to taste with salt and pepper. Add frozen peas and cook for 5 minutes.
Serve

Submitted by: Charity Johnson