As the air turns crisp and leaves glow gold, now is the moment to settle in with a bowl of timeless comfort: Mulligan Stew. This old-fashioned one-pot meal is warm, filling, and easy to make—perfect for chilly evenings.
The Best Old-Fashioned Mulligan Stew, Perfect for Fall!
If you’re looking for a one-pot alternative to chili or classic beef stew, Mulligan Stew is a fantastic choice. It blends tender beef with tomatoes, potatoes, carrots, peas, and green beans for a hearty, colorful dish that sits somewhere between a rich beef stew and a robust vegetable soup. Serve it on a cold night and enjoy the cozy satisfaction.
Why You’ll Love Making Mulligan Stew
- Nostalgic: A campfire-style, old-fashioned favorite that evokes homey comfort.
- Frugal: It’s ideal for using up leftovers and minimizing food waste—swap in what you have.
- Cozy: Stews are ultimate comfort food, and this recipe delivers rich, warming satisfaction.
- Simple: Big flavor comes from straightforward ingredients and basic techniques.
What’s the Difference Between Irish Stew and Mulligan Stew?
Irish stew tends to be simpler—lamb or beef with potatoes, onions, and carrots. Mulligan Stew is more eclectic, often made from an assorted mix of leftover meats and vegetables, making it flexible and adaptable to whatever you have on hand. The version below is a straightforward, easy-to-follow Mulligan Stew you can make even without a lot of leftovers.
Ingredients for Mulligan Stew
This recipe combines tender beef, a variety of vegetables, and simple seasonings. Here’s what you’ll need:
- Olive oil (or another neutral cooking oil)
- Beef (stew meat or chuck roast, cut into cubes)
- Salt and pepper
- Onion and garlic (onion diced, garlic minced)
- Paprika (smoked paprika if you like a rustic, smoky note)
- Beef broth (vegetable or chicken broth can be used, but beef gives deeper flavor)
- Carrots (cut into 1-inch chunks)
- Potatoes (peeled and cubed)
- Crushed tomatoes (canned or fresh)
- Green beans (fresh or frozen)
- Frozen peas
- Herbs (dried oregano and rosemary, plus fresh parsley for finishing)
How to Make Mulligan Stew
The method is straightforward: brown the meat, sauté aromatics, simmer in broth, and add vegetables in stages so everything cooks evenly.
- Brown the beef: Heat oil in a large pot or Dutch oven, season the beef, and brown on all sides. Remove and set aside.
- Sauté aromatics: In the same pot, cook the onion and garlic until translucent, then stir in paprika and cook briefly to release its flavor.
- Simmer the beef: Return the beef to the pot, pour in broth, scrape up browned bits, bring to a boil, then reduce heat and simmer, covered, until the beef is tender (about 1 hour).
- Add heartier vegetables: Stir in potatoes, carrots, and green beans; simmer about 30 minutes until they soften.
- Add tomatoes and peas: Mix in crushed tomatoes and simmer 15 minutes, then add peas and dried herbs and cook another 10 minutes.
- Finish and serve: Taste and adjust seasoning, stir in chopped parsley, and serve hot.
Tips for Successful Mulligan Stew
- Layer flavors: Sear the meat in batches for better browning and deeper flavor.
- Deglaze the pot: Use a splash of broth, wine, or beer after sautéing the aromatics to lift fond from the pan.
- Mix vegetables wisely: Add sturdy root vegetables earlier and delicate vegetables later so everything finishes tender but not mushy.
Serving Suggestions
Choose sides that soak up the rich broth. A few ideas:
- Cornbread: Sweet or savory cornbread is perfect for dunking into the stew.
- Rolls or crusty bread: Flaky rolls or a thick slice of bread will cradle every last drop of broth.
- Salad: A simple garden salad or crisp cucumber salad brings a refreshing contrast.
How to Store and Reheat Leftovers
- Refrigerate in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
- Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Mulligan Stew
A warm, satisfying stew made with browned beef, potatoes, carrots, green beans, peas, and crushed tomatoes—seasoned with smoked paprika, oregano, and rosemary. Serves about 6.
Ingredients
- 3 tablespoons olive oil
- 1 pound beef stew meat or chuck roast, cubed
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 6 cups beef broth
- 4 carrots, cut into 1-inch chunks
- 4 medium Yukon Gold potatoes, peeled and cubed
- 28-ounce can crushed tomatoes
- 2 cups fresh green beans
- 1 cup frozen peas
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ¼ cup chopped fresh parsley
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Season the beef with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Brown the beef on all sides, about 5–7 minutes, then remove and set aside.
- In the same pot, sauté the diced onion and minced garlic until the onion is translucent, about 2 minutes. Stir in the smoked paprika and cook for 1 minute.
- Pour in the beef broth, scraping up browned bits from the bottom of the pot. Return the beef to the pot and bring to a boil.
- Lower the heat, cover, and simmer for 1 hour, or until the beef is tender.
- Add the potatoes, carrots, and green beans. Simmer about 30 minutes until the vegetables soften.
- Stir in the crushed tomatoes and simmer 15 minutes. Add peas, dried oregano, and dried rosemary; cook another 10 minutes.
- Taste and adjust seasoning with remaining salt and pepper. Stir in chopped parsley, remove from heat, and serve hot.
Notes
- Flavor building: Searing meat in batches deepens the stew’s flavor.
- Deglazing: Use broth, wine, or beer to release fond after sautéing aromatics.
- Vegetable swaps: Root vegetables and mushrooms work well—use what’s in season or on hand.
- Storage: Refrigerate 3–4 days; freeze up to 3 months.
Nutrition (per serving, estimate)
Calories: 424 kcal | Carbohydrates: 46 g | Protein: 26 g | Fat: 17 g | Fiber: 11 g
Nutrition is an estimate and will vary by ingredients and portion sizes.
More Satisfying Soups and Stews
- Hearty Guinness Beef Stew
- Pasta Fagioli
- Chicken Chili