Mulligan stew is the ultimate comfort food that’s stood the test of time!
Tender beef and a medley of chunky vegetables simmer in a rich, savory, tomato-based broth.
Also dubbed “hobo stew,” this rustic dish originated during the resourceful times of the Great Depression. It’s made from whatever ingredients people could contribute.
But don’t let its humble origins fool you. This stew packs a ton of flavor into every bite!
Why You’ll Love This Mulligan Stew
Budget-Friendly Feast: Made with humble ingredients, Mulligan stew is an economical feast! Just what you need to stretch your dollar.
Comforting Warmth: The hearty ingredients create a soul-warming dish that’s great for chilly weather.
One-Pot Wonder: Made in one pot, cooking and cleanup is a breeze.
Versatile Ingredients: Time to clean out the fridge? This recipe is perfect! It’s highly adaptable, so use whatever veggies or meats you have on hand.
Ingredients
- Beef Stew Meat: Inexpensive cuts like chuck roast become tender when simmered low and slow.
- Onion and Garlic: The flavorful backbone of the stew.
- Carrots, Potatoes, Green Beans, Celery Stalks: A medley of hearty vegetables for substance, texture, flavor, and nutrition.
- Corn Kernels: For little pops of sweetness. Use fresh or frozen.
- Beef Broth: The brothy base lets the ingredients simmer to perfection.
- Diced Tomatoes with Juices: They add acidity to cut through the fat.
- Tomato Paste: The secret weapon brings depth.
- Worcestershire Sauce: This condiment is a beef stew’s best friend! It adds a complex, umami element.
- Bay Leaves, Dried Thyme, Dried Rosemary: For aromatics and earthy flavors.
- Salt and Pepper: The flavor profile would fall flat without this essential seasoning duo.
- All-Purpose Flour and Butter (Optional): For extra thickness and richness.
How to Make Mulligan Stew
Don’t let the long list of ingredients and steps intimidate you! Anyone can make this Irish beef stew.
The key is adding everything in the right order. Trust me, it’s simple, just follow these steps:
1. Brown the meat. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes, season with salt and pepper, and brown, about 5-7 minutes. Remove the beef and set aside.
2. Sauté the veggies. Add the remaining tablespoon of olive oil. Add the onions and cook for about 5 minutes. Add the garlic and cook for another 1-2 minutes.
3. Build the base. Stir in the tomato paste and cook for 2-3 minutes. Deglaze the pot with about 1/2 cup beef broth. Scrape up any browned bits from the bottom. Simmer for a minute.
4. Add the veggies and meat. Add the browned beef back into the pot. Next, add the carrots, potatoes, green beans, celery, and corn. Stir.
5. Add remaining ingredients. Add the diced tomatoes, the remaining beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir and bring to a simmer.
6. Simmer. Cover the pot and reduce the heat to low. Simmer gently for 1.5 to 2 hours, stirring occasionally.
7. Thicken (optional). If you prefer a thicker stew, mash a few of the potatoes in the pot. For extra thickness, whisk together 2 tablespoons of flour and 2 tablespoons of softened butter in a small bowl, then stir into the stew. Cook for another 10 minutes.
8. Serve. Remove the bay leaf and serve hot.
Tips for the Best Mulligan Stew
The beauty of Mulligan stew lies in its flexibility. It’s a very forgiving recipe that welcomes improvisation.
So give it your own spin! But before you do, I have a few tips.
- Keep things even. For even cooking, cut the root veggies into similar-sized pieces.
- Spud selection matters. I recommend using Yukon Gold or red potatoes. Unlike Russet potatoes, these types will keep their shape better.
- Make it boozy. Instead of beef broth, you can deglaze the pot with wine for more acidity and flavor.
- Ditch the salt. If you’re watching your sodium, use a low-sodium beef broth.
- Go vegetarian. For a vegetarian version, replace the meat with additional vegetables and use vegetable broth instead of beef broth.
- Vary it up. Try adding other vegetables like parsnips, turnips, or peas for variety. You can also substitute the beef with lamb, pork, or chicken if you prefer.
How to Store
Like many hearty stews, this is a great recipe for freezing and reheating.
To Store: Place cooled stew in an air-tight container. Refrigerate for up to 4 days.
To Freeze: Transfer cooled stew to freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the stew in a pot over medium-low heat, stirring occasionally until heated through. Microwave individual portions in 1-minute intervals, stirring between each, until hot.
Mulligan Stew
6
servings25
minutes2
25
minutes485
kcalThis easy Mulligan stew will warm you up and soothe your soul! With tender beef, veggies, and potatoes in a savory broth, it’s too good to pass up.
Ingredients
2 pounds beef stew meat (chuck roast or any inexpensive cut), cut into 1-inch cubes
3 tablespoons olive oil or vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
3 cups beef broth (divided)
4 large carrots, peeled and sliced into thick rounds
3 large potatoes, peeled and diced
2 cups green beans, trimmed and cut into bite-sized pieces
2 celery stalks, sliced
1 1/2 cups corn kernels (fresh or frozen)
1 can (14.5 ounce) diced tomatoes with juices
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons butter (optional, for a richer flavor)
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Brown the meat on all sides, about 5-7 minutes. Work in batches if needed to avoid overcrowding the pot. Remove the beef and set aside.
- Add the remaining tablespoon of olive oil to the pot. Add the onions and cook for about 5 minutes until they start to soften and turn translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes to develop a deeper flavor. Deglaze the pot by adding about 1/4 to 1/2 cup of beef broth, scraping up any browned bits from the bottom. Simmer for a minute.
- Add the browned beef back into the pot, followed by the carrots, potatoes, green beans, celery, and corn. Stir to combine.
- Add the diced tomatoes (with their juice), the remaining beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir and bring the mixture to a simmer.
- Cover the pot and reduce the heat to low. Simmer gently for 1.5 to 2 hours, stirring occasionally. The beef should be tender, and the vegetables fully cooked.
- If you prefer a thicker stew, mash a few of the potatoes in the pot with a fork or ladle. For extra thickness, whisk together 2 tablespoons of flour and 2 tablespoons of softened butter in a small bowl, then stir the mixture into the stew. Cook for another 10 minutes to let the flour cook and thicken the stew.
- Taste the stew and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed. Remove the bay leaves before serving. Enjoy!
I have not made this because I’m out of some of the ingredients. I’ve cooked long enough to read a recipe an just about taste it. This will be on my rotation for sure. I love how you always give alternatives. I always save your recipes. I’ve made several. Thanks for being you!
In ” the good old days” there was a button: Save. I miss it, this time for Mulligan Stew.
Hi Johannes!
We’ve been having an issue with that feature, but we’re hoping to get it working again soon!