This hearty mulligan stew recipe is loaded with tender beef chunks and a rainbow of veggies and makes a deliciously satisfying dinner. It’s an ideal way to use up those odds and ends in the crisper drawer too.
I usually make this on the stovetop in a few hours, but you can make it in a slow cooker as well.
Why is it called mulligan stew?
The name suggests an Irish origin, and a mulligan stew is typically made of an assortment of whatever ingredients are on hand, including meat, potatoes, and vegetables.
It’s sometimes called “hobo stew,” a term derived from the railroad hobo camp meals of the early 1900s.
What is mulligan stew made of?
Traditionally, it’s made from whatever you have available, so if there’s a veggie on this list you don’t have, toss in what you do have!
I kinda like the idea it may taste a wee bit different every time you make it.
- 2 tablespoons oil
- 2 pounds beef stew meat (more or less, to preference)
- 1 1/2 tablespoons balsamic vinegar
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper (more or less, to taste)
- 32 ounces beef broth
- 15 oz can diced tomatoes
- 1 lb yellow potatoes, scrubbed and cut into equal bite-sized pieces
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 cup of frozen green beans
- 1 cup frozen lima beans
- 1 cup frozen peas
- 1 cup of frozen corn
- 1 cup fresh parsley
Additions and substitutions
- Add some Worcestershire sauce for a splash of umami.
- If you don’t have beef stock on hand, use chicken stock or vegetable stock.
How to make this recipe for mulligan stew
In a large bowl, whisk together flour, oregano, basil, rosemary, thyme, marjoram, salt, black pepper, and cayenne pepper. Toss stew meat in the flour until thoroughly coated.
Heat oil in a large stockpot and brown the stew beef in batches so there’s plenty of room for each piece. Brown meat well on all sides, then remove and set aside.
Add the onions and balsamic vinegar to the pot and cook for several minutes until the onions are tender. Scrape the bottom of the pot to loosen all those yummy beef bits. Add garlic and cook for another 30 seconds.
Add the beef broth and tomatoes to the pot. Then add the stew beef back to the pot along with the vegetables.
Bring to a boil, reduce heat to low; cover and cook for about 2 1/2 hours or until beef is fork-tender.
Add peas and let simmer, covered for another 30-45 minutes.
Ladle big scoops of stew into serving bowls.
Sprinkle each serving with fresh chopped parsley and season with salt and pepper to taste.
Is it necessary to brown the meat before stewing?
Browning the meat gives the beef a nice sear and adds depth to the stew’s flavor.
Is it necessary to flour the meat before browning?
Dredging the stew beef with flour before cooking adds body and thickness to the stew.
What’s a good cut of meat for beef stew?
The best cut is probably a nicely marbled beef chuck which you can cut into chunks yourself. I usually go the timesaving method of buying pre-cut beef stew meat. The key to tender beef is low and slow.
How to make slow cooker mulligan stew
Flour and brown beef in a skillet as directed in the mulligan stew stovetop recipe. Place beef in the slow cooker. Cook the onions and garlic in the skillet, then add to the slow cooker.
Add remaining ingredients, stir together and cook on low heat for 7-8 hours. I don’t recommend cooking it on high because you really need the time to tenderize the beef properly. Low and slow is the key.
Love stew? Try my Cajun beef stew and crockpot beef stew recipes as well.
Mulligan Stew
Ingredients
- 2 tablespoons oil
- 2 pounds cut up beef stew meat
- ¼ cup flour
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon rosemary
- ½ teaspoon marjoram
- 1 yellow onion chopped
- 1 ½ tablespoons balsamic vinegar
- 2 cloves garlic chopped
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cayenne pepper or to taste
- 32 ounces beef broth
- 15 oz can can diced tomatoes
- 1 lb gold potatoes cut into evenly sized chunks
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 1 cup frozen green beans
- 1 cup frozen lima beans
- 1 cup frozen corn kernels
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
Instructions
- In a large bowl, whisk together flour, oregano, basil, rosemary, thyme, marjoram, salt, black pepper, and cayenne pepper. Toss stew meat in the flour until thoroughly coated.
- In a large stockpot, heat oil over medium-high heat and brown the stew beef on all sides. Work in batches to avoid crowding so that meat sears, not steams. Remove meat from pot and set aside.
- Add the onion and balsamic vinegar to the pot and cook for several minutes, until onion is tender. Scrape the bottom of the pan to loosen all those flavorful tidbits. Add garlic; cook for another 30 seconds.
- Add beef stew meat back to the pot along with all vegetables except peas. Bring mixture to a boil. Reduce heat to low; cover and cook for 2 1/2 hours or until beef is fork-tender. Add peas and let simmer, covered for another 30-45 minutes.
- Sprinkle each serving with fresh chopped parsley and season with salt and pepper to taste.
