Mulligan Stew and Strawberry Crackle Salad recipes

 2 pounds ground beef (80–85% lean)

4 cups peeled and diced russet potatoes (about 3–4 medium potatoes)

2 cups diced yellow onion (about 2 medium onions)

2 cans (28 ounces each) crushed or diced tomatoes with juice

Directions

In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Cook until no pink remains and most of the liquid has evaporated, 7–10 minutes. Drain off excess grease if desired to keep the stew from being too oily.

Add the browned ground beef to the bottom of a large slow cooker (5–6 quarts works well), spreading it out in an even layer.

Layer the diced potatoes over the beef in the slow cooker, then scatter the diced onions evenly over the top. Do not stir yet; this helps the potatoes and onions cook evenly in the tomato broth.

Pour the canned tomatoes with all their juices over the onions and potatoes, covering everything as much as possible. If the tomatoes are very thick, you can gently shake the slow cooker or lightly press down with a spoon to help the liquid settle around the ingredients.

Cover the slow cooker with the lid and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the potatoes are very tender and the onions are soft and almost melting into the broth.

Once the cooking time is up, gently stir the stew from the bottom to combine the beef, potatoes, onions, and tomatoes into a rich, dark, tomato-based broth. Taste and add a pinch of salt and pepper at the table if you like, but remember the spirit of this stew is simple and frugal, just like

To keep the spirit of a true 4-ingredient mulligan stew, any extra seasonings or add-ins are optional and can be adjusted to what you have on hand. For kids who are sensitive to texture, cut the potatoes a bit smaller and dice the onions finely so they almost disappear after the long cook. If your family prefers a slightly thicker stew, mash a few of the potatoes against the side of the slow cooker and stir them back in, or let the lid sit slightly ajar for the last 20–30 minutes on HIGH to let some liquid evaporate. For a milder flavor, choose plain crushed tomatoes; for a little more zip, use diced tomatoes with green chilies or fire-roasted tomatoes. To stretch the meal even further on tight weeks, serve the stew over cooked rice, elbow macaroni, or egg noodles so everyone still gets plenty of hearty bites. Leftovers keep well in the fridge for up to 3 days and tend to taste even better the next day, making this a great make-ahead option for busy school nights.

Strawberry Crackle Salad

• Fresh strawberries (sliced)
• Whipped cream
• Mini marshmallows
• Crushed graham crackers
• Sweetened condensed milk

Directions

1. In a large mixing bowl, combine the sliced fresh strawberries and mini marshmallows.
2. Gently fold in the whipped cream until the fruits are evenly coated.
3. Slowly drizzle the sweetened condensed milk over the mixture, stirring gently to incorporate all the ingredients.
4. Sprinkle the crushed graham crackers on top of the salad to add a delightful crunch.
5. Refrigerate the Strawberry Crackle Salad for at least an hour to allow the flavors to meld together before serving.