This hearty and family-friendly Mulligan Stew is a comforting dish made with tender beef, potatoes, carrots, corn, peas, green beans, and a savory blend of spices. Perfect for the fall season, this easy-to-make stew is ideal for cozy dinners and pairs beautifully with corn muffins or cheddar beer bread.
Mulligan Stew is a one-pot wonder, traditionally made in a Dutch oven but easily adaptable for a slow cooker. With minimal prep using precut stew meat and frozen vegetables, it’s a convenient yet flavorful option for busy weeknights or lazy weekends.
The tender beef and wholesome vegetables come together in a thick, savory gravy, making it an irresistible meal for the whole family.
Why You’ll Love It
Mulligan Stew is not just delicious but also versatile and easy to prepare. Whether you’re serving it for a weeknight meal or sharing it with guests, this comforting stew will quickly become a family favorite.
Preparation Tips
• Choose the Right Cut: For tender beef, use cuts like Chuck Roast, Chuck Shoulder, Bottom Round, or Rump Roast.
• Potato Choices: Opt for red or gold potatoes as they hold their shape better in stews. Avoid russets, which can break down and dissolve in the gravy.
• Alternative Vegetables: Swap in lima beans, Brussels sprouts, or sweet potatoes for variety.
• No Dutch Oven? Prepare the stew on the stovetop and transfer it to a casserole dish for baking.
FAQs
1. Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Follow the steps to brown the beef and sauté the onions on the stovetop first. Then, transfer everything (including the vegetables) to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
2. Can I freeze Mulligan Stew?
Absolutely! Allow the stew to cool completely, then store it in airtight containers or freezer-safe bags. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over low heat.
3. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work just as well. Simply chop them into bite-sized pieces. Fresh veggies may take slightly longer to cook, so adjust the baking time as needed.
4. Can I use a different type of meat?
Certainly! While beef is traditional, you can substitute it with chicken thighs, pork shoulder, or even lamb. Just adjust the cooking time based on the type of meat to ensure tenderness.
5. How can I thicken the stew if it’s too thin?
If your stew is thinner than you’d like, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the stew and simmer until it thickens.
Mulligan Stew
Ingredients
- ⅓ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 1 lb beef stew meat
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 2 cups low-sodium beef broth
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram
- 2 medium gold potatoes cubed
- 1 19-ounce bag frozen mixed vegetables (corn, carrots, peas, and green beans)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare and Coat the Beef:
- Combine flour, onion powder, garlic powder, and black pepper in a large resealable bag. Add the beef stew meat and shake to coat evenly.
- Brown the Beef:
- Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat. Using tongs, remove the coated beef from the bag and add it to the pan, reserving any leftover flour mixture. Brown the beef on all sides, then transfer it to a plate.
- Cook the Onions:
- Add the remaining tablespoon of vegetable oil to the Dutch oven and sauté the chopped onions over medium heat for 3-4 minutes, until softened and slightly golden.
- Build the Gravy:
- Sprinkle the remaining flour (about 1½ tablespoons) into the Dutch oven and cook for 2 minutes, stirring constantly. Add the oregano, basil, and marjoram, and cook for 30 seconds, stirring frequently. Gradually stir in the beef broth and cook for 2 minutes, stirring occasionally, until the mixture begins to thicken.
- Bake the Stew:
- Return the browned beef to the Dutch oven. Cover the pot and bake in the preheated oven for 1 hour.
- Add Vegetables and Potatoes:
- After 1 hour, add the cubed potatoes and the frozen mixed vegetables (corn, carrots, peas, and green beans) to the pot. Cover and return to the oven for an additional 30 minutes, or until the stew and vegetables are tender.
- Serve:
- Remove from the oven, stir gently, and serve warm. Enjoy with your favorite bread or a side salad!
