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Home Ā» Recipes Ā» Soup & Stew Recipes

Mulligan Stew

Published: Mar 3, 2023 Ā· Modified: Aug 23, 2024 by Brooke Fajcz Ā· As an Amazon Influencer, we earn from qualifying purchases.

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Looking for the perfect stew recipe for a cold, dreary day? Try our Mulligan stew. It's an American twist on a classic Irish stew, and is the best way to use up all the vegetables in your fridge.

If you love stew and soup recipes, you'll want to check out our Dublin coddle and our Scotch broth recipe.

hand dipping a slice of brown bread into Mulligan stew.
Jump to:
  • Why This Recipe Works
  • Ingredients
  • Variations
  • How to Make Mulligan Stew
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other Irish Recipes You'll Love
  • Recipe
  • Comments

Why This Recipe Works

  • The stewing beef is seared in batches to achieve a deep, dark color. Avoid overcrowding the pan to keep the beef from steaming.
  • The pot was deglazed twice, after searing and after sauteing the aromatics, to build more flavor.
  • The Mulligan stew was cooked low and slow to achieve the best flavor and texture.
  • For an acidic component, canned tomatoes and their juice were added.
  • The green beans and cabbage were added at the end for fresh flavor and better texture.

Ingredients

glass bowls of ingredients for Mulligan stew

Mulligan stew takes basic ingredients that you can store in your pantry or fridge. Let's talk about some of the key ingredients.

  • Meat: Mulligan stew usually uses beef stewing meat or a chuck roast that has been cut up, but it can also use chicken along with the beef.
  • Broth: We used beef broth for the best flavor, but in a pinch you can use chicken broth or water.
  • Aromatics: We used yellow onion and freshly minced garlic.
  • Vegetables: We used fresh carrots, celery, potatoes, and cabbage. We also used frozen lima beans and frozen thin green beans.
  • Spices: We kept it simple and used parsley, oregano, basil, Kosher salt, sea salt, and black pepper.

See recipe card for full information on ingredients and quantities.

Variations

  • Want to use other fresh vegetables? Try golden potatoes or turnip.
  • Want to use other frozen vegetables? Try frozen peas and corn.
  • Want to use other dried spices? Try onion powder, garlic powder, marjoram, bay leaves, dill weed, or cayenne pepper.
  • Want to use additional meat? Try chicken or ham hocks.
  • Want to use grain? Try adding pearl barley. This will make it have a silky texture.

How to Make Mulligan Stew

Gather all the ingredients for the Mulligan stew.

browning the beef and adding spices to the sauteed onions and garlic
  1. Pat dry the cubes of meat with a paper towel and season with salt and pepper. Sear the meat in a greased pot over medium-high heat, then set aside. Deglaze the pot by adding beef broth and scraping the bottom of the pot to get all the brown bits off. Pour this liquid over the seared meat. (image 1)
  2. Carefully wipe out the Dutch oven with a paper towel. Heat up 1 tablespoon of oil over medium high heat, then cook the onion until it's a nice golden color. Add the garlic and cook until fragrant, then add the dried spices and cook for 30 seconds. (image 2)
deglazing the pan and adding the broth and stewing beef
  1. Deglaze with ¼ cup of beef stock. (image 3)
  2. Add the seared beef cubes and the rest of the beef stock. (image 4)
stirring the stew and adding the veggies
  1. Cover and bring to a boil, then lower the heat to medium low and simmer for 1 hour and 15 minutes. Make sure to stir it every once in a while. (image 5)
  2. Add the crushed tomatoes, potatoes, carrots, celery, and lima beans. Stir, cover and bring to a boil, then reduce the heat to medium low and simmer for 30 minutes, stirring occasionally. (image 6)
adding the beans and cabbage and serving the stew
  1. Taste and adjust seasonings. Stir in the cabbage and green beans. Cover and simmer for another 15 minutes. (image 7)
  2. When done, remove from the heat and stir in the parsley. Serve while still warm. (image 8)

Recipe FAQs

What is Mulligan stew made of?

This hearty stew is made of tender stew beef, carrots, celery, potatoes, beans, and cabbage. It is full of vegetables, and is a great way to clean out your vegetable drawer.

Why do they call it Mulligan stew?

This stew is an adaption to Irish stew, thus the Irish name. It became popular during the Great Depression in America and was nicknamed Hobo stew. This meal could be assembled with a variety of vegetables, so it's very forgiving.

What is the difference between Mulligan stew and Irish stew?

The main difference between the two stews is the meat. Irish stew uses lamb or mutton, and Mulligan stew uses beef. Mulligan stew also uses a lot of vegetables to clean out the fridge, so the recipe is more flexible.

What is a mulligan in food?

A mulligan is a stew that uses all the leftover meat and vegetables you have in your fridge, freezer or pantry. It's a great recipe to use up all your odds and ends before they go bad.

How do you store Mulligan stew?

Make Ahead: Mulligan stew tastes amazing the second day, so feel free to make all of it the day before. To save time, you might decide just to sear the beef and allow the meat to simmer in the broth along with the aromatics.
Leftovers: This stew will last in the fridge for up to 4 days if properly stored in an airtight container.
Freeze: You can freeze Mulligan stew for up to one month. When ready to use, thaw in the fridge overnight.
Reheat: You can reheat the soup in a heavy bottomed pot over medium heat until heated through.

Serve

Mulligan stew is hearty, so you don't need a lot of other sides, but we do recommend serving it with a crusty brown bread like our Irish brown bread or with a crisp green salad.

If you're looking for other Irish recipes, make sure to try our recipes for boxty pancakes, boxty bread, Dublin coddle, colcannon, ham and cabbage pie, dingle pie, and pub salad. Also, please all the kids at the table by serving an American St. Patrick's Day dessert: shamrock shake.

holding a white bowl of mulligan stew.

Expert Tips

  • Sear the cubes of stewing beef in batches to achieve a deep dark color and to avoid overcrowding.
  • To build more flavor, deglaze the Dutch oven twice: once after searing and again after sautĆ©ing the aromatics.
  • To achieve the best texture and flavor, cook the Mulligan stew low and slow.
  • The canned tomatoes are acidic, and will improve the flavor of the stew over time, making it taste better the next day.
  • For the freshest flavor and best texture, the cabbage and green beans were added at the end.

Other Irish Recipes You'll Love

  • slice of corned beef pie on a plate with a fork.
    British Corned Beef Pie
  • sliced Irish brown bread on a cutting board
    Irish Brown Bread
  • slice of ham and cabbage pie with two forks
    Irish Ham and Cabbage Pie
  • cabbage wedges on a yellow platter
    Roasted Cabbage Wedges

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Recipe

white bowl of Mulligan stew with brown bread

Mulligan Stew

Our homemade Mulligan stew recipe is perfect for a cold dreary day. This American twist on an Irish classic is the best way to use up the vegetables in your fridge. Your family will love this easy to make stew!
5 from 2 votes
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Course: Soups and Stews
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 2 hours hours 40 minutes minutes
Total Time: 3 hours hours
Servings: 15 cups
Calories: 285kcal
Author: Brooke & Emma

Ingredients
 

  • 4 tablespoons olive oil
  • 2 ½ pounds beef stew or chuck roast, cubed
  • 2 cups onion, diced
  • 1 tablespoon garlic, minced
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 6 cups beef stock
  • 4 carrots, 1 inch lengths
  • 4 celery ribs, 1 inch lengths
  • 6 medium red potatoes, peeled and cubed
  • 2 cups lima beans, frozen
  • 28 ounce crushed tomatoes, canned
  • 2 cups green beans, 1 ½ to 2 inch lengths, fresh or frozen
  • 4 cups green cabbage, chopped
  • ā…“ cup parsley, finely chopped

Equipment

  • wooden turner
  • Dutch oven
  • tongs
Keep your screen on while you work!

Instructions

  • Pat dry the cubes of meat with a paper towel to absorb excess moisture, then sprinkle with salt and pepper.
  • Heat up 1 tablespoon of oil in a Dutch oven over medium high heat until it starts to smoke. Sear the cubes of meat on all surfaces until they have a deep color, working in small batches to avoid overcrowding. Add more oil with each batch.
  • Turn the heat to medium high and deglaze the pot by pouring in ¼ cup of beef broth and scraping the bottom of the pot with a wooden turner to get all the brown bits off. Pour the juices over the two plates of seared meat to build flavor.
  • Carefully wipe out the Dutch oven with a paper towel. Add 1 tablespoon of oil and place over medium high heat, then cook the onion until it's golden. Add the garlic and cook until fragrant, about 1 minute, then add the dried spices and cook for 30 seconds.
  • Deglaze the pan again with ¼ cup of beef stock, then add the seared beef cubes and the rest of the beef stock.
  • Cover and bring to a boil, then lower the heat to medium low and simmer for 1 hour and 15 minutes, stirring occasionally.
  • Add the crushed tomatoes, potatoes, carrots, celery, and lima beans. Stir, cover, and bring to a boil, then reduce the heat to medium low and simmer for 30 minutes, stirring occasionally.
  • Taste and adjust seasonings. Stir in the cabbage and green beans. Cover and simmer for another 15 minutes.
  • Remove it from the heat and stir in the parsley. Serve hot with fresh bread, such as our Irish brown bread.

Video

Notes

  • Take the time to sear the cubes of stewing beef in batches to achieve a deep dark color.
  • To build more layers of flavor, deglaze the Dutch oven twice, after searing and after sauteing the aromatics.
  • To achieve the best texture and flavor, cook the Mulligan stew low and slow.
  • Canned tomatoes and their juice were added for acidic component.
  • For the freshest flavor and best texture, the cabbage and green beans were added at the end.

Nutrition

Serving: 1cupCalories: 285kcal (14%)Carbohydrates: 30g (10%)Protein: 24g (48%)Fat: 8g (12%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mg (16%)Sodium: 659mg (29%)Potassium: 1294mg (37%)Fiber: 6g (25%)Sugar: 8g (9%)Vitamin A: 3121IU (62%)Vitamin C: 26mg (32%)Calcium: 88mg (9%)Iron: 4mg (22%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Beth

    March 05, 2023 at 4:40 pm

    5 stars
    This is a hearty beef stew with lots of vegetables and a flavorful broth. It's lovely warm! I could eat seconds of this.

    Reply
    • Emma

      March 05, 2023 at 4:50 pm

      Thank you, Beth!

      Reply
  2. Alex

    March 05, 2023 at 4:36 pm

    5 stars
    The broth is tomato-y and warm. The carrots are soft and the cabbage adds some chew. This is an excellent fall stew. The beef is soft and has a wonderful flavor.

    Reply
    • Emma

      March 05, 2023 at 4:49 pm

      Glad you enjoyed it, Alex!

      Reply

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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