Description
Mulligan Stew is a hearty, classic American beef stew that combines tender chunks of beef with a medley of vegetables simmered in a flavorful broth. This comforting dish is perfect for family dinners and features a rich blend of tomatoes, herbs, and Worcestershire sauce to enhance the depth of flavor. It’s easily adaptable with various vegetables and makes excellent leftovers.
Ingredients
Scale
Meat and Oil
- 1 1/2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
- 2 tablespoons vegetable oil
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 large potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh, frozen, or canned)
Liquids & Seasonings
- 1 (14.5 oz) can diced tomatoes with juices
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Brown the Beef: Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef cubes in batches and sear on all sides until browned, about 5 to 7 minutes per batch. Transfer the browned meat to a plate to set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and sauté for 30 seconds until fragrant, stirring frequently to prevent burning.
- Add Vegetables and Beef: Stir in the sliced carrots, celery, and diced potatoes. Return the browned beef to the pot to combine with the vegetables.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their juices, beef broth, Worcestershire sauce, dried thyme, bay leaf, and season with salt and black pepper to taste. Stir well to combine all ingredients.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are soft.
- Finish with Peas and Corn: During the last 10 minutes of cooking, add the frozen peas and corn kernels to the stew. Stir and cook until heated through.
- Serve: Remove and discard the bay leaf before serving. Serve hot with crusty bread or over rice for a filling meal.
Notes
- Mulligan Stew is flexible; you can add other vegetables such as green beans or turnips according to preference.
- For a budget-friendly alternative, ground beef can be used instead of stew meat.
- This stew pairs wonderfully with crusty bread or can be served over rice for a hearty dinner.
- Leftovers taste even better the next day as flavors continue to meld.
