A warm, hearty aroma fills the kitchen as the velvety broth of Mulligan Stew simmers on the stove. There’s something undeniably comforting about a bowl of this stew, rich with tender chunks of beef and colorful vegetables. It’s as if each spoonful tells a story of comfort, warmth, and togetherness. This is not just any stew; it’s a soul-soothing bowlful of goodness, perfect for celebrations, cold nights, or any occasion that deserves a hearty meal.

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With its simple blend of pantry staples, Mulligan Stew is as budget-friendly as it is satisfying. You don’t need to be a culinary wizard to whip up this comforting dish; it’s approachable for beginners and allows for easy substitutions based on what you have at home. The result? A delicious one-pot meal that fills your heart as much as your belly. Grab your favorite bread, because once you taste it, you’ll be eager to scoop up every last drop!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mulligan Stew
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mulligan Stew

Why You’ll Love This Recipe

Simple & Quick: In just over two hours, you can have a delicious meal ready for a crowd.
Irresistible Flavor: Expect layers of flavor from tender beef, savory broth, and a bouquet of fresh herbs.
Eye-Catching Appeal: This stew offers a vibrant array of colors with its mix of veggies, making it as beautiful to the eyes as it is satisfying.
Flexible Serving: Ideal for family dinners, potlucks, or even meal prep for the week ahead.
Diet-Friendly Options: Easily adaptable for gluten-free diets; just swap out the flour for your favorite gluten-free alternative.

Ingredients You’ll Need

2 pounds stew beef cut into 1 ½-inch cubes: Opt for chuck or round beef for tenderness while cooking.
1 teaspoon sea salt: Enhances the flavor of the beef and broth.
½ teaspoon black pepper: Adds a gentle heat and depth.
2 tablespoons olive oil: Useful for searing beef and sautéing vegetables.
1 large yellow onion, diced: Imparts sweetness and builds the flavor base.
3 stalks celery, diced: Adds a perfect crunch and aroma.
3 cloves garlic, minced: Brings a fragrant touch to the stew.
8 ounces cremini mushrooms, sliced: Earthy flavor that deepens the stew’s profile.
3 tablespoons all-purpose flour: Thickens the stew nicely.
1 tablespoon tomato paste: Introduces a rich tomato flavor.
½ cup dry red wine: Enhances the richness of the broth; opt for Pinot Noir or Merlot.
6 cups beef broth: The heart of the stew; use homemade or low-sodium for healthier options.
1 tablespoon Worcestershire sauce: Adds umami depth to the flavor.
½ teaspoon smoked paprika: Infuses a smoky depth.
2 sprigs fresh thyme: Offers fragrant, herbal notes.
2 sprigs fresh rosemary: Adds a pine-like taste that complements the beef.
2 sprigs fresh parsley: Brightens up the flavor.
1 large bay leaf: Infuses the stew with aromatic notes.
3 medium carrots, sliced: Adds sweetness and color.
3 medium russet potatoes, peeled and cubed: Provides heartiness and comfort.
1 cup green beans, cut into 1-inch pieces: A refreshing crunch.
1 cup frozen peas: Adds sweetness and bright color.
1 cup corn kernels: Brings a hint of sweetness and texture.
2 tablespoons chopped fresh parsley: For garnish.
1 tablespoon chopped fresh thyme or rosemary: For garnish.

How to Make Mulligan Stew

Pat the beef dry: Use paper towels to absorb excess moisture. Season with 1 teaspoon sea salt and ½ teaspoon black pepper.
Brown the beef: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, browning for 6-8 minutes until well-seared. Remove beef and set aside.
Sauté the vegetables: In the same pot, add 1 large diced yellow onion and 3 diced stalks of celery. Sauté for 4-5 minutes until softened.
Add garlic: Toss in 3 minced cloves of garlic, cooking for 30 seconds until fragrant.
Incorporate mushrooms: Stir in 8 ounces sliced cremini mushrooms and cook for 5-6 minutes until they release moisture and begin to brown.
Thicken the base: Sprinkle 3 tablespoons all-purpose flour over the vegetables, cooking for 1 minute while stirring. Add 1 tablespoon tomato paste and ½ teaspoon smoked paprika.
Deglaze the pot: Pour in ½ cup dry red wine, scraping up the caramelized bits on the bottom. Allow the wine to simmer for 1 minute to reduce slightly.
Add broth and beef: Whisk in 6 cups beef broth and 1 tablespoon Worcestershire sauce, then return the browned beef to the pot.
Create a bouquet garni: Tie 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 sprigs fresh parsley, and 1 large bay leaf together with kitchen twine or wrap in cheesecloth. Add this aromatic package to the pot.
Simmer the stew: Bring the mixture to a boil then reduce to a gentle simmer. Cover and cook for 45 minutes.
Add root vegetables: Stir in 3 medium sliced carrots and 3 cubed medium russet potatoes. Simmer uncovered for 30-35 minutes, until beef is tender and the stew naturally thickens.
Introduce quick-cooking veggies: Add 1 cup green beans, 1 cup frozen peas, and 1 cup corn kernels. Simmer for another 5-10 minutes until the vegetables are cooked through.
Final touches: Remove the bouquet garni. If the stew is too thick, add a splash of broth or water as needed. Taste and adjust seasoning with additional salt, pepper, or a splash of soy sauce or Worcestershire sauce if desired.
Serve: Garnish with 2 tablespoons fresh chopped parsley and 1 tablespoon chopped fresh thyme or rosemary before serving.

Storing & Reheating

Mulligan Stew can be stored at room temperature for up to 2 hours. For longer storage, transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months in a freezer-safe container. When you’re ready to enjoy it again, simply reheat in a saucepan over medium heat for about 10-15 minutes, adding a bit of water or broth if the texture has thickened. Keep in mind that flavors intensify upon reheating, making it even more delicious!

Chef’s Helpful Tips

Avoid overcrowding the pot while browning beef; this ensures a nice sear and rich flavor.
When adding vegetables, consider their cooking times; root vegetables like potatoes and carrots take longer than green beans.
For a deeper flavor, let the stew simmer longer; it’s great for letting those spices marry.
Watch the texture by adding a touch of broth if it’s too thick; you want a hearty but not congested stew.
Make it ahead! The flavor only gets better after a day in the fridge, making this a perfect option for meal prep.

Savoring a bowl of this incredible stew isn’t just about nourishment; it’s a comforting embrace on a chilly evening or a way to bring loved ones together. Don’t hesitate to add your own twist or extra ingredients!

Recipe FAQs

Can I make Mulligan Stew in a slow cooker?

Absolutely! After browning the beef and sautéing the vegetables, transfer everything to your slow cooker. Add the broth, wine, and herbs, and cook on low for 7-8 hours or on high for 4-5 hours. Just be sure to add quick-cooking vegetables in the last 30 minutes.

What cut of beef works best for stew?

Chuck roast is a favorite for stews due to its marbling, which helps keep the meat tender and flavorful as it cooks low and slow. Brisket or round can also work, but chuck is usually the top choice.

How can I make this stew vegetarian?

You can substitute stew beef with hearty vegetables like mushrooms, or using lentils for protein. Replace the beef broth with vegetable broth and add more spices for a flavor boost.

What are some other vegetable additions I can try?

Feel free to experiment with sweet potatoes, parsnips, or even butternut squash! Just keep in mind that cooking times may vary, so adjust accordingly based on how long those ingredients take to become tender.

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