Description

This Mulligan Stew is a flavorful and hearty dish that combines tender beef, fresh vegetables, and aromatic herbs. It’s easy to prepare, making it a great choice for a cozy dinner. With its rich flavors and satisfying texture, this stew is sure to be a hit for comfort food lovers looking for homemade goodness.

Ingredients

Scale

2 pounds stew beef cut into 1 ½-inch cubes
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion diced
3 stalks celery diced
3 cloves garlic minced
8 ounces cremini mushrooms sliced
3 tablespoons all-purpose flour
1 tablespoon tomato paste
½ cup dry red wine
6 cups beef broth
1 tablespoon worcestershire sauce
½ teaspoon smoked paprika
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh parsley
1 large bay leaf
3 medium carrots sliced
3 medium russet potatoes peeled and cubed
1 cup green beans cut into 1-inch pieces
1 cup frozen peas
1 cup corn kernels
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme or rosemary

Cook Mode Prevent your screen from going dark

Instructions

Pat the beef dry with paper towels and season with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 6-8 minutes until well-seared, then remove to a plate.
In the same pot, add the diced onion and celery. Sauté for 4-5 minutes until softened.
Add minced garlic and cook for an additional 30 seconds.
Stir in sliced mushrooms and cook until they release moisture and brown, about 5-6 minutes.
Sprinkle flour over the vegetables and cook for 1 minute while stirring, then add tomato paste and smoked paprika.
Pour in red wine, scraping the bottom of the pot to release browned bits, and let it simmer for 1 minute.
Whisk in beef broth and Worcestershire sauce, then return the browned beef to the pot.
Tie the thyme, rosemary, parsley, and bay leaf together to form a bouquet garni and add it to the pot.
Bring the stew to a boil, then reduce heat to a gentle simmer, cover, and cook for 45 minutes.
Add sliced carrots and cubed potatoes, simmer uncovered for 30-35 minutes until vegetables and beef are tender.
Stir in green beans, peas, and corn, and simmer for an additional 5-10 minutes until they are cooked through.
Remove the bouquet garni. If the stew is too thick, add a splash of broth or water and adjust seasoning as desired.
Garnish with fresh chopped herbs before serving.

Notes

For added richness, consider using a full-bodied red wine.
Feel free to swap in any favorite vegetables based on what’s in season.
This stew tastes even better the next day as the flavors continue to develop.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 650mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 20g
Cholesterol: 70mg