If you’re craving old-fashioned comfort in a bowl, look no further than this Mulligan Stew Recipe. This is the kind of stew that satisfies your deepest hunger with tender beef, colorful vegetables, and rich, savory broth—truly a hug in a pot! It’s famous for being a flexible “clean-out-the-fridge” meal, but don’t let that fool you: this version brings together a classic medley of flavors and textures that will have your family asking for seconds every time. Whether you’re chasing autumn coziness or need a hearty weeknight dinner, let this recipe warm your kitchen and your soul.

Ingredients You’ll Need

The beauty of this Mulligan Stew Recipe is how simple, yet essential, each ingredient is. Every addition brings something unique—be it depth of flavor, a pop of color, or hearty texture—making this stew as visually appealing as it is delicious.

Vegetable oil: Provides the base for browning beef and sautéing veggies, unlocking rich flavors at the very start.
Beef stew meat: Cubed and browned, it gives the stew its signature heartiness and rich flavor.
Onion: Offers sweetness and a savory base that perfumes the entire dish.
Garlic: Adds aromatic depth; don’t skip it for true homey flavor!
Carrots: Bring both color and natural sweetness to balance out the savory profile.
Celery: Lends a touch of green color and a subtle earthy note.
Potatoes: Their creaminess thickens the stew as they cook, making it extra satisfying.
Green beans: Stirred in for crunch and beautiful color contrast.
Diced tomatoes (with juices): Essential for a tangy depth and a brothy texture that’s not too heavy.
Beef broth: Infuses the stew with savory richness and keeps everything wonderfully moist.
Water: Helps balance the intensity of the broth without diluting the flavors.
Salt: Simple seasoning that lets every ingredient shine.
Black pepper: Adds a gentle kick without overpowering.
Dried thyme: Offers earthy warmth; just the right herbal touch.
Worcestershire sauce: A splash wakes up all the flavors with a bit of umami magic.
Frozen corn: Sweet, colorful, and just the right amount of crunch.
Frozen peas: Their bright green pop makes the stew look and taste extra lively.

How to Make Mulligan Stew Recipe

Step 1: Brown the Beef

Start by heating the vegetable oil in a big, heavy pot or Dutch oven over medium-high heat. Add your beef cubes in a single layer, giving each piece space so it browns instead of steams. Let them get a deep, golden crust on all sides—this is where a lot of that classic Mulligan Stew Recipe flavor begins. Once nicely browned, transfer the beef to a plate and set it aside.

Step 2: Sauté Onion and Garlic

Using the same pot, toss in the chopped onion and minced garlic. The little bits left behind from browning the beef will mix with the onion and garlic, making your kitchen smell irresistible. Gently cook them for 2 to 3 minutes, just until soft and fragrant.

Step 3: Add the Veggies

Now, add the carrots, celery, and potatoes. Stir them for a couple minutes, letting those vegetable flavors mingle and soak up any beefy bits on the bottom of the pot. If you love experimenting, this is a great point to swap in other root veggies, but this foundational trio is what keeps the Mulligan Stew Recipe feeling true to its roots.

Step 4: Build the Stew

Return the browned beef to your pot, along with the green beans, canned tomatoes (pour in all those delicious juices!), beef broth, water, salt, pepper, thyme, and Worcestershire sauce. Give everything a good stir, scrape up any caramelized flavor from the bottom, and bring it to a gentle boil.

Step 5: Simmer to Tender Perfection

Reduce the heat to low and cover. Let the stew simmer for about 1.5 hours. During this time, the beef will become tender and the vegetables will melt together beautifully, creating that luscious, thickened stew base that defines a great Mulligan Stew Recipe.

Step 6: Add Peas and Corn

In the last 10 minutes of cooking, stir in the frozen corn and peas. This step preserves their bright taste and color, making sure they don’t get overcooked. Give the stew a taste and adjust the seasoning if you like—sometimes just a hint more salt is all it needs.

How to Serve Mulligan Stew Recipe

Garnishes

For that final flourish, a sprinkle of fresh parsley, a handful of chopped chives, or a dusting of black pepper works wonders. If you like a little heat, add a pinch of red pepper flakes. These touches not only boost flavor but make your Mulligan Stew Recipe look extra inviting.

Side Dishes

This stew is so hearty it almost doesn’t need a side, but serving it with warm crusty bread, flaky biscuits, or a simple green salad is never a bad idea. The bread is perfect for soaking up every last drop of the savory broth—no one ever regrets having some on hand!

Creative Ways to Present

Elevate your next gathering by serving the Mulligan Stew Recipe in individual bread bowls, or ladle it over a bed of fluffy mashed potatoes for extra comfort. For a rustic touch, use cast-iron mini cocottes or vintage soup mugs to take things from casual to cozy in seconds.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. As with most stews, the flavors only get better as they meld and mellow—so tomorrow’s lunch might taste even richer than tonight’s dinner!

Freezing

This Mulligan Stew Recipe freezes beautifully. Let the stew cool completely, then ladle it into freezer-safe containers, leaving a little space for expansion. It keeps well for up to 3 months; just thaw overnight in the fridge before reheating for a quick, comforting meal.

Reheating

Gently reheat leftover stew in a covered saucepan over medium-low heat, stirring occasionally. If it thickens up too much, a splash of broth or water will bring it right back to life. You can also use the microwave for single servings—just heat in intervals, stirring between each, until piping hot.

FAQs

Can I use a different type Main Course

Absolutely! While beef is classic, you can substitute with lamb, pork, or even chicken thighs. Just be mindful of different cooking times—poultry and pork may need less simmering than beef.

What other vegetables work well in Mulligan Stew?

This recipe is famous for flexibility—try adding turnips, parsnips, sweet potatoes, mushrooms, or even cabbage. Just chop everything bite-sized so it cooks evenly and blends seamlessly with the other ingredients.

Is this Mulligan Stew Recipe gluten-free?

Yes, as written, it’s naturally gluten-free. However, always check your beef broth and Worcestershire sauce labels, as some brands may contain hidden gluten. Choose certified gluten-free options if you have sensitivities.

Can I make this in a slow cooker?

Definitely. Brown the beef and sauté your veggies as described, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours, adding the peas and corn in the last 30 minutes for the best texture.

How do I thicken my Mulligan Stew Recipe if it seems too brothy?

If you prefer a thicker stew, mash a few of the cooked potatoes right into the pot, or stir in a tablespoon of cornstarch mixed with cold water. Simmer a few extra minutes and the broth will become beautifully hearty.

Final Thoughts

There’s just something magical about gathering around the table with a pot of Mulligan Stew Recipe simmering away. It’s the ultimate comfort dish, brimming with flavor and nostalgia. I hope you give this recipe a try—make it your own, share it with loved ones, and savor every delicious spoonful!

Mulligan Stew Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Mulligan Stew recipe is a comforting classic, perfect for a cozy dinner. Packed with tender beef, a variety of vegetables, and flavorful broth, it’s a satisfying meal that the whole family will love.

Ingredients

Scale

Ingredients:

1 tablespoon vegetable oil
1 pound beef stew meat (cut into 1-inch cubes)
1 medium onion (chopped)
2 cloves garlic (minced)
3 carrots (peeled and sliced)
2 celery stalks (sliced)
2 potatoes (peeled and diced)
1 cup green beans (cut into 1-inch pieces)
1 (14.5 oz) can diced tomatoes (with juices)
4 cups beef broth
1 cup water
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 cup frozen corn
1 cup frozen peas

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Instructions

Heat the oil: In a large pot or Dutch oven, heat the oil over medium-high heat.
Brown the beef: Add the beef stew meat and brown on all sides, about 5–7 minutes. Remove the beef and set aside.
Cook the aromatics: In the same pot, add the onion and garlic, cooking for 2–3 minutes until softened.
Add vegetables and beef: Stir in the carrots, celery, and potatoes. Return the browned beef to the pot.
Add remaining ingredients: Add green beans, diced tomatoes, beef broth, water, salt, pepper, thyme, and Worcestershire sauce.
Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
Finish: In the final 10 minutes, stir in frozen corn and peas. Adjust seasoning and serve.

Notes

This stew is versatile, so feel free to customize with your favorite vegetables.
Leftovers taste even better the next day and can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American