Mulligan Stew

Mulligan stew is one of those hearty, home-style dishes that warms the soul and brings the family together around the dinner table. Each ingredient melds beautifully, creating a rich, flavorful broth laden with tender meat and vibrant vegetables. The beauty of this dish lies not just in its incredible taste but also in its flexibility; you can toss in whatever ingredients you have on hand, which is a delightful nod to its humble origins.

I discovered Mulligan stew during a chilly autumn weekend at a cozy family gathering, where the air was filled with laughter and the rich aroma of simmering stew. It’s a dish that reminds me of love and comfort, perfect for those days when you need a little extra warmth. Whether you’re serving a crowd or indulging in leftovers, this stew promises to become a staple in your recipe repertoire. Let’s dive into this delightful comfort food and create memories one bowl at a time!

How to Make Mulligan Stew

1. Prepare the Beef: Pat the stew beef dry using paper towels, then season generously with 1 teaspoon sea salt and ½ teaspoon black pepper to enhance the flavors.
2. Brown the Beef: In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. In batches, brown the beef cubes for about 6-8 minutes per batch until well-seared, then transfer to a plate to rest.
3. Sauté Aromatics: In the same pot, add the diced onion and celery, sautéing for 4-5 minutes until softened. The aromas will start filling your kitchen!
4. Add Garlic: Toss in the minced garlic and cook for 30 seconds until fragrant, giving your stew a robust foundation.
5. Cook the Mushrooms: Add the sliced cremini mushrooms and cook for approximately 5-6 minutes, or until they release moisture and begin to brown.
6. Incorporate Flour and Paste: Sprinkle 3 tablespoons all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly. Then add 1 tablespoon tomato paste and ½ teaspoon smoked paprika, mixing everything well.
7. Deglaze with Wine: Pour in ½ cup dry red wine, scraping any brown bits from the bottom of the pot with a wooden spoon. Let it simmer for about 1 minute to reduce slightly.
8. Add Broth and Beef: Whisk in 6 cups beef broth and 1 tablespoon Worcestershire sauce, returning the browned beef to the pot.
9. Create Bouquet Garni: Tie the sprigs of thyme, rosemary, parsley, and 1 large bay leaf together with kitchen twine or wrap them in cheesecloth to make a bouquet garni, then add to the pot.
10. Simmer: Bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and let it cook for 45 minutes, allowing the flavors to meld beautifully.
11. Add Vegetables: Add the sliced carrots and cubed russet potatoes to the pot. Simmer uncovered for another 30-35 minutes, until the beef is tender and the stew naturally thickens.
12. Incorporate Quick-Cooking Veggies: Stir in the green beans, frozen peas, and corn, simmering for an additional 5-10 minutes until tender.
13. Finish Up: Remove the bouquet garni from the pot. If the stew is too thick for your liking, add a splash of broth or water. Taste and adjust seasoning with additional salt, pepper, or a splash of soy sauce or Worcestershire sauce for added richness.
14. Garnish and Serve: Finish with 2 tablespoons chopped fresh parsley and serve warm, inviting family to gather around and enjoy!

Storing & Reheating

Store leftover Mulligan stew at room temperature for no more than 2 hours. For longer storage, refrigerate in an airtight container for up to 3 days. If you want to keep it longer, you can freeze the stew for up to 3 months—just make sure to cool it completely before transferring it to a freezer-safe container. When you’re ready to enjoy, reheat in a saucepan over medium heat for about 10-15 minutes, stirring occasionally, or in the microwave for a quick meal. When reheating, the flavors may deepen further, so be prepared for an even tastier experience!

Mulligan stew is not just a meal; it’s a comforting hug in a bowl. As you explore this recipe, remember it’s easily adaptable to include your favorite ingredients. Maybe you have leftover veggies to use up, or perhaps you’re looking for a twist with spices. The possibilities are endless, ensuring that each occasion brings a deliciously unique experience. Enjoy cooking, and more importantly, savoring every spoonful of this delightful stew!

Recipe FAQs

Mulligan Stew

Recipe Author: Margaret

Enjoy Mulligan Stew, a hearty blend of beef and fresh vegetables in a flavorful broth. Perfect for family dinners, this dish is easy to prepare and delivers mouthwatering comfort in each bite.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Print Recipe

Pin Recipe

• Prep Time 25 minutes
• Cook Time 135 minutes
• Yield 12 servings 1x

Ingredients

Scale 1x2x3x

• 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

1. Pat the beef dry with paper towels and season with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches for 6-8 minutes until well-seared. Remove the beef to a plate and set aside.
3. In the same pot, add the onion and celery; sauté for 4-5 minutes until softened.
4. Add garlic and cook for 30 seconds.
5. Stir in the mushrooms and cook for 5-6 minutes until they release moisture and begin to brown.
6. Sprinkle flour over the vegetables and cook for 1 minute while stirring. Stir in tomato paste and smoked paprika.
7. Pour in the red wine, scraping browned bits from the pan and let it simmer for 1 minute to reduce slightly.
8. Whisk in the beef broth and Worcestershire sauce; return the browned beef to the pot.
9. Create a bouquet garni with thyme, rosemary, parsley, and bay leaf tied together and add to the pot.
10. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 45 minutes.
11. Add the carrots and potatoes, simmer uncovered for 30-35 minutes until tender and stew thickens naturally.
12. Stir in green beans, peas, and corn; simmer another 5-10 minutes until cooked through.
13. Remove the bouquet garni. If the stew is too thick, add a splash of broth or water, taste and adjust seasoning if needed.
14. Garnish with fresh chopped herbs and serve.

---

Notes

For a richer flavor, add a splash of soy sauce or extra Worcestershire sauce as desired.
Feel free to substitute the vegetables based on seasonal availability.
This stew is perfect for meal prep; it tastes even better the next day!

---

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5g
• Sodium: 760mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 80mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

RECOMMENDED RECIPES

Weeknight Chicken Pho Garlic Chicken Pasta Tallarines Verde