Mulligan Stew

Mulligan stew is a family friendly easy stew made with tender stew meat, potatoes, corn, carrots, peas, green beans and a perfect blend of Italian spices.  This delectable stew is easily made in a Dutch oven but can be adapted for a slow cooker.  With the use of frozen vegetables and precut stew meat prep work on this recipe is a breeze. I love to serve it with Best Cornbread Recipe or Easy Herb Cloverleaf Rolls.

Fall is here and it is time for comfort food recipes like stew, chili and soup.  This Mulligan Stew is perfect for the season bringing warm tender beef together with wholesome vegetables in a savory beef gravy.

How do you make Mulligan Stew?

First add the flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine.  Now add the beef stew meat and shake to coat.  Heat a little vegetable oil in a Dutch oven over medium heat.  Using a pair of tongs remove the beef one piece at a time and add to the pan reserving any flour mixture left in the bag.  Brown the beef on all sides removing to a plate when complete.

Now add a little more vegetable oil to the Dutch oven over medium heat. Add the chopped onion and cook until slightly translucent and lightly browned on the edges.  Sprinkle in remaining flour and cook for about two minutes stirring constantly.  Add the oregano, basil and marjoram and cook for about one half minute stirring continuously.  Now stir in the beef broth and cook for a couple of minutes to smooth and thicken the gravy.  Add the browned beef back to the pan, cover and place in the oven for about one hour.

Then add the potatoes, corn, carrots, peas and green beans.  Now place the pot back in the oven and cook for around 30 minutes or until stew and vegetables are tender.

 

Tips for making Mulligan Stew

• Buy good quality beef stew that has been cut from Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast or Rump Roast.
• If you do not have a Dutch oven prepare all the steps up to placing in the oven in a large skillet.  Then transfer to a large deep casserole dish for baking.
• Not every potato is equal.  For stews and soups red potatoes or gold potatoes are best.  They hold their shape and do not break down as easily.  Do not use russet potatoes as they will break down and quickly disappear in the gravy.
• Other varieties of mixed vegetables will work with this recipe including lima beans, baby peas, brussels sprouts and sweet potatoes.

Other stew and soup recipes you will love!

• Beef Bourguignon Recipe
• Slow Cooker Pot Roast Recipe
• Roasted Pork Tenderloin and Vegetables
• Taco Stew
• The Best Chicken and Dumplings

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