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 spices.

This delectable stew is easily made in a Dutch oven but can be adapted for a slow cooker. Prep work on this recipe is a breeze, as frozen vegetables and precut stew meat are used. I love to serve it with the corn muffins or cheddar beer bread.

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 and wholesome vegetables in a savory beef gravy.

How To Make Mulligan Stew

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Add the flour, onion powder, garlic powder, and freshly ground black pepper to a large zipper-sealed bag and shake to combine. Then, 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 it to a plate when complete.

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 a minute, stirring continuously.

Stir in the beef broth and cook for a few minutes to smooth and thicken the gravy. Add the browned beef back to the pan, cover, and place it in the oven for about one hour.

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

Preparation Tips

• Buy good quality beef stew 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 and transfer it to a large deep casserole dish for baking.
• Not every potato is equal. Red or gold potatoes are best for stews and soups. They hold their shape and do not break down as easily. Do not use russet potatoes; they will break down and quickly disappear in the gravy.
• This recipe will work with other varieties of mixed vegetables, such as lima beans, baby peas, Brussels sprouts, and sweet potatoes.

More Stew Recipes

Hamburger Stew

Brunswick Stew

Cowboy Stew

Instant Pot Beef Stew

Chicken Stew

Irish Stew

Mulligan Stew

An easy beef stew made with potatoes, corn, carrots, beans, and peas in a savory gravy lightly seasoned with the perfect blend of spices.  

4.91 from 20 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 4 servings

Calories: 433kcal

Author: Beth Pierce

Ingredients

• ⅓ cup all purpose flour
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon fresh ground pepper
• 1 lb beef stew meat
• 2 tablespoons vegetable oil
• 1 medium onion chopped
• 2 cups low sodium beef broth
• ½ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon dried marjoram
• 2 medium gold potatoes cubed
• 1 bag 19 ounce frozen mixed vegetables (corn, carrots, peas and green beans)

Instructions

• Preheat oven to 350 degrees.
• Add flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine. Add beef stew meat and shake to coat.  Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat.  Using tongs remove the beef and add to the pan. Reserve any flour mixture left in the bag.  Brown beef on all sides; removing to  plate when complete.
• Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook 3-4 minutes.   Sprinkle in remaining flour (1 1/2 tablespoons) and cook for 2 minutes;  stirring constantly.  Add oregano, basil and marjoram; cook for 30 seconds stirring continuously.  Stir in beef broth; cook for 2 minutes stirring several times.  Add the browned beef back to the pan. Cover and place in the oven for 1 hour.
• Add potatoes, corn, carrots, peas and green beans to the pot.  Place  back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender.

Notes

• You should end up with about 1 1/2 tablespoons of flour after coating the stew meat.  If not, adjust by only taking 1 1/2 tablespoons or adding more flour.

Nutrition

Calories: 433kcal | Carbohydrates: 44g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 432mg | Potassium: 1166mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 4mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.