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
Mulligan Stew
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.
- 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.
Nutrition
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Jim Bruce
What size of Dutch Oven should you use?
Beth Pierce
I use a 3.5 quart but you can use a larger one.
Barbara
Can I use hamburger and cook on stovetop?
Beth Pierce
Yes you can.
Chandlar
Easy enough! Flavor was great! I could see during the preparation process that I needed to add more broth (as the reviews suggested I added an additional cup). Also the baking time needed an extra 1 hour and 15 minutes in my oven because the potatoes were still not cooked. Other than that it was great! I hope the recipe gets adjusted according to the these few but very important reviews!
*Be sure to “dice” the potatoes”
Gloria
Made this many times. Delicious 😋
Beth Pierce
Thank you, Gloria! I am so glad that you liked it!
Robin Dinsmore
2 Cups of broth was definitely not enough. Had to add a second can when it was time to add all the veggies.
MargaretMargaret
Had this stew for dinner today, best I’ve ever made and I’m 89 years old so I’ve made a lot of stews in my lifetime. I used good steak to cut up for the meat. Only thing I added was teaspoon pepper flakes. I put all ingredients in at same time, used Pontiac potatoes because they don’t mush up in the cooking Started cooking it at 350 first half hour, 325 for hour then 300 an hour also stirred it couple of times. So good
Beth Pierce
Thanks, Margaret! So glad that you liked the stew. Thanks for the tips, too!
Claudia Myles
Can you cook this one the stove. Thank you.
Beth Pierce
Yes, you sure can!
Kim Aldrich
Looks delicious, I’m going to try, but Mulligan’s Stew is made with Lamb
Abida
I loved this awesome recipe. Having mashrooms and chickens at the same time is such a great pleasure. Thanks for sharing this great recipe❤
Fransic
This looks yummy, I haven’t tried it before and looking at it make me hungry haha. Would love to try it
Karen
Can I use London broil
Beth Pierce
No I would not. That is a cut that really needs to be cooked differently.
Peggy A Evans
I use London broil in my stews and it’s always delicious and tender.
Donna
I have used London Broil many times for beef stew. It has a great flavor and gets tender just like beef cubes. You kicked it up a notch using London Broil.
Krystal
Love this stew! We make this all the time.
Would like to know if it’s possible to make in the instant pot.
Beth Pierce
I am sure you can make it in the instant pot but I just got my instant pot a while ago so I am unsure of the instructions.
Barbie
My husband can’t have beef. Could I get away with with using pork?
Beth Pierce
Yes you could.
Valerie
We love beef stew like this, it’s hearty and filling! With all the cold and snow we’ve been having this is the perfect comfort food!
Rachel
Love this comforting stew! So flavorful and delicious!