Mulligan Stew Recipe
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4.8
18 reviews
Excellent
Mulligan Stew Recipe
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This Mulligan stew is a free-for-all and easy-to-make delicious hearty soup crammed with meat and vegetables in a tasty beef broth.
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Ingredients
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 pounds beef stew meat cut up
- 1 ½ pounds chicken breast boneless, skinless, cut up
- 2 yellow onion peeled and small diced
- 96 ounces beef stock
- 6 carrot peeled, sliced
- 6 celery sliced stalks
- 1 pound Green bean trimmed
- 3 pounds russet potato peeled, large diced
- 3 cups corn kernels
- 2 cups lima beans
- 28 ounces crushed tomatoes canned
- ¼ cup parsley chopped, fresh
- sea salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- In a very large pot over medium-high heat add in 2 tablespoons of oil and cook the beef stew meat until browned, which takes about 4-6 minutes. Remove and set aside.
- Add the remaining 1 tablespoon of oil to the pot and cook the chicken until browned and cooked through, which takes about 4-6 minutes. Remove and set aside.
- Add the onions to the pot and brown over medium-low heat while stirring every 1-2 minutes, which takes about 10 minutes.
- Add the cooked beef and chicken back into the pot along with the beef stock and cook for 30 minutes over medium heat to help tenderize the meats.
- Place in the carrots, celery, green beans, potatoes, corn, lima beans, and tomatoes and cook for 20-25 minutes over medium-low heat or until tender.
- Finish with parsley, salt, and pepper and serve.
Notes
- Make-Ahead: Soup and stew always taste better over time, so you can make this soup up to one day before serving it. However, it is delicious served immediately.
- How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze it for up to 3 months. Thaw it for 1 day in the fridge before reheating.
- How to Reheat: Place your desired amount in a saucepot and heat over low heat until hot. Likewise, you can also place your desired amount into a microwave-safe bowl and heat until hot.
- It is essential to make this recipe in steps to pull as much flavor into it as possible.
- When cooking the meat, cook it past the point where moisture is released into the pot so it can brown up properly.
- It’s a great time to prep up all the vegetables while the beef and chicken stew in the beef stock for 30 minutes.
- Please remember to use what you have and season it well at the end with salt and pepper. You may also take this recipe one step further by adding some dry herbs such as oregano, thyme, rosemary, and parsley when adding the beef stock.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
25g
(8%)
Protein
21g
(42%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
42mg
(14%)
Sodium
384mg
(16%)
Potassium
1016mg
(22%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2864IU
(57%)
Vitamin C
12mg
(13%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 21g | 42% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 384mg | 16% |
| Potassium | 1016mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2864IU | 57% |
| Vitamin C | 12mg | 13% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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