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Mulligan Stew
5 from 3 votes

Mulligan Stew

This hearty, flavorful Mulligan Stew recipe is packed with tender chunks of beef and vegetables, in a thickened beef and tomato broth. It's a cozy one-pot meal that's easy to adapt with your favorite veggies or whatever you have on hand!

Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 5 mins
Servings: 6 servings
Calories: 448 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 tablespoons olive oil
  • 1½ pounds beef stew meat cut into 1½" cubes
  • 1½ teaspoons kosher salt Morton brand
  • 1 teaspoon black pepper
  • 1 yellow onion chopped, medium
  • 3 cloves garlic minced

  • 2 tablespoons tomato paste
  • 3 cups beef broth low-sodium
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon white or black ground pepper

  • ½ teaspoon smoked paprika
  • ½ teaspoon rosemary dried
  • ½ teaspoon oregano dried
  • 2 bay leaves
  • 3 potato peeled and cubed, Yukon gold variety
  • 3 carrot peeled and chopped, large
  • 1 cup green beans frozen
  • 1 cup green peas frozen
  • 1 cup corn frozen
  • 3 tablespoons cornstarch dissolved in 3 tablespoons water
  • parsley fresh, for garnish

Instructions

    Cup of Yum
  1. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. 
  2. Add the beef to the pot. Season with salt and pepper. Sear until browned on all sides. 
  3. In the same pot, add in the chopped onion and sauté for about 3-4 minutes, until the onion is translucent. 
  4. Add the minced garlic and cook for another 1 minute, until fragrant. 
  5. Stir in the tomato paste and cook for 2 minutes to enhance the flavor. 
  6. Stir in the beef broth and Worcestershire sauce, followed by the white pepper, smoked paprika, and dried rosemary, oregano, and bay leaves.
  7. Cover the pot and let the stew simmer over low heat for about 1 hour, or until the beef is very tender. 
  8. Add the potatoes and carrots and continue to simmer for an additional 20-25 minutes, or until they are just tender.
  9. Stir in the frozen green beans, frozen green peas and frozen corn. Let the stew cook for another 8-10 minutes. 
  10. In a small bowl, whisk the cornstarch in the water to create a slurry. Slowly pour the cornstarch slurry into the stew while stirring continuously. Let the stew simmer for 5 minutes to thicken. If you prefer a thinner broth, use less slurry or leave it out entirely.
  11. Taste test and add more salt & pepper if needed. Remove the bay leaves.
  12. Serve hot with chopped fresh parsley to sprinkle over the top of individual bowls.

Nutrition Information

Serving 1 Calories 448kcal (22%) Carbohydrates 38g (13%) Protein 43g (86%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 11g (65%) Cholesterol 112mg (37%) Sodium 721mg (30%) Fiber 6g (24%) Sugar 7g (14%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 448

% Daily Value*

Serving 1
Calories 448kcal 22%
Carbohydrates 38g 13%
Protein 43g 86%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 11g 65%
Cholesterol 112mg 37%
Sodium 721mg 30%
Fiber 6g 24%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.