Mulligan Stew
Mulligan Stew is the epitome of hearty comfort food, brimming with tender chunks of beef, a medley of root vegetables, and a rich, savory broth perfectly thickened for a satisfying texture. This one-pot wonder combines caramelized onions, garlic, and a blend of herbs like thyme and bay leaf, creating an irresistible depth of flavor. Featuring classic stew ingredients such as carrots, celery, and potatoes, it also gets a pop of sweetness from tender green peas and the tang of diced tomatoes. Simmered low and slow, this stew offers melt-in-your-mouth beef and robust, warming flavors ideal for cozy family dinners. Quick to prep and designed to feed a crowd, Mulligan Stew is best served steaming hot with crusty bread to soak up every last drop. Perfect for chilly nights, this timeless recipe delivers a nostalgic, homemade taste that never fails to satisfy.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced into 1/2-inch pieces
- 3 large celery stalks, sliced
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 1 15-ounce can canned diced tomatoes, with juices
- 4 cups beef broth
- 1 cup frozen peas
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 0.5 cup water
Instructions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef stew meat in batches and brown on all sides, about 5 minutes per batch. Remove the browned beef and set aside.
Lower the heat to medium. Add the diced onion to the pot and sauté for 3-4 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot, along with the carrots, celery, and potatoes. Stir to combine.
Add the canned diced tomatoes (with juices), beef broth, bay leaf, dried thyme, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Remove the bay leaf from the pot and discard.
In a small bowl, combine the flour and water to make a slurry. Gradually stir the slurry into the stew to thicken the broth. Let the stew simmer for another 5 minutes, stirring frequently.
Stir in the frozen peas and cook for 5 more minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot with crusty bread or rolls on the side. Enjoy the comforting flavors of Mulligan Stew!
Nutrition Facts
Calories |
3640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7568 mg | 329% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 41.7 g | ||
| Protein | 283.4 g | 567% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 9024 mg | 192% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
