Description
Mulligan Stew is a hearty and flexible one-pot American dish featuring tender beef cubes simmered with a medley of fresh vegetables like carrots, celery, potatoes, peas, and corn in a flavorful tomato and beef broth base. This classic comfort food is perfect for chilly days and can be customized with your favorite vegetables or types of meat.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 1/2 pounds (680g) beef stew meat, cut into 1-inch cubes
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 potatoes, peeled and cubed
- 1 cup (150g) frozen corn
- 1 cup (150g) frozen peas
Liquids and Seasonings
- 1 (14.5 oz or 411g) can diced tomatoes, undrained
- 4 cups (960ml) beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then add to the pot in batches and brown on all sides. Transfer browned beef to a plate and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Ingredients: Return the browned beef to the pot. Add carrots, celery, potatoes, frozen corn, frozen peas, diced tomatoes with their juices, and beef broth. Stir in dried thyme, dried parsley, and add the bay leaf.
- Simmer the Stew: Bring the stew to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through.
- Finish and Serve: Remove the bay leaf. Adjust seasoning with salt and pepper to taste. Serve the stew hot, optionally accompanied by crusty bread for dipping.
Notes
- Mulligan stew is highly adaptable; use any combination of vegetables you prefer or have on hand.
- Ground beef or leftover roast meat can replace stew meat for convenience.
- To thicken the stew, mash a few potatoes directly into the pot just before serving.
- For a richer flavor, you can brown the vegetables slightly along with the onions.
