Mulligan Stew (Hobo Stew Recipe)

Name: Mulligan Stew (Hobo Stew Recipe)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 – 1 ½ pound beef stew meat; 1 pound mushrooms; 1 cup chopped onion; 1 cup chopped celery; 1 cup sliced carrots; 3-4 cloves garlic; 2 teaspoons Italian seasoning; 8 cups beef broth; 2 tablespoons tomato paste; 2 cups chopped potatoes; 1 cup frozen corn; 1 cup frozen peas; salt and pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
8 servings
Calories
143 kcal
Course
Main Course, Soup
Cuisine
American

Mulligan Stew (Hobo Stew Recipe)

Gael Hudson

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This dutch oven Mulligan Stew recipe combines tender beef and your choice of vegetables in a delicious tomato broth. Also known as Irish Stew or Hobo Stew, it's easy to make on the stove top in one pot!

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Ingredients

Servings

1 tablespoon olive oil
1 – 1 ½ pound beef stew meat cut into 1 ½ - 2 inch chunks (or pork roast)
1 pound mushrooms halved
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrots
3-4 cloves garlic minced
2 teaspoons Italian seasoning
8 cups beef broth
2 tablespoons tomato paste
2 cups chopped potatoes peeled and cut into 1-inch cubes
1 cup frozen corn
1 cup frozen peas
salt and pepper

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Instructions

Set a 6 to 8 quart saucepot over medium heat. Add the oil to the pot. Liberally salt and pepper the beef chunks on all sides, then place them in the pot. Use a wooden spoon to stir and cook the beef chunks until they are browned on all sides, approximately 5 minutes.
Next, add in the mushrooms, onions, celery, carrots, garlic, and Italian seasoning. Stir and soften the vegetables for another 3-5 minutes.
Pour in the beef broth and tomato paste. Cover the pot and turn the heat to medium-low. Simmer for one hour, stirring occasionally.
Peel and chop the potatoes into 1-inch cubes. (If doing this ahead of time, place them in water, so they don't brown. Then drain right before using.) Add the potatoes and corn to the stew. Stir, then cover and simmer for another 20 minutes until the potatoes are cooked through and the beef chunks are very tender. Stir in the peas. Then taste and salt and pepper as needed.

Notes

Try adding in other frozen veggies like, green beans, lima beans, or okra.
Keep leftovers in the fridge for up to 4-5 days, or freeze for up to 3 months.

Nutrition Information

Show Details

Serving 1.25cup Calories 143kcal (7%) Carbohydrates 24g (8%) Protein 8g (16%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Cholesterol 0.1mg (0%) Sodium 955mg (40%) Potassium 801mg (23%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 2940IU (59%) Vitamin C 24mg (27%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 143 kcal

% Daily Value*

Serving	1.25cup
Calories	143kcal	7%
Carbohydrates	24g	8%
Protein	8g	16%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	2g	10%
Cholesterol	0.1mg	0%
Sodium	955mg	40%
Potassium	801mg	17%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	2940IU	59%
Vitamin C	24mg	27%
Calcium	54mg	5%
Iron	2mg	11%