Description
Mulligan Stew is a hearty and comforting American classic that combines tender beef chuck with a medley of fresh vegetables simmered in a flavorful broth. Perfect for chilly days, this flexible stew allows for ingredient substitutions, making it a warm and satisfying meal that’s easy to personalize.
Ingredients
Scale
Meat and Oil
- 1 tablespoon vegetable oil
- 1 pound beef chuck, cut into bite-sized pieces
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup chopped cabbage
- 1 cup canned diced tomatoes
Liquids and Seasonings
- 4 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
Instructions
- Brown the Beef: Heat the vegetable oil in a large pot over medium heat. Add the beef chuck pieces and cook until browned on all sides to develop flavor.
- Sauté Aromatics: Add the chopped onion to the pot and cook for three to four minutes until softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Vegetables and Seasonings: Incorporate the diced potatoes, sliced carrots, celery, chopped cabbage, canned diced tomatoes, and beef broth into the pot. Season with salt, black pepper, paprika, dried thyme, and add the bay leaf. Stir well to combine all ingredients evenly.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 45 minutes, stirring occasionally, until the vegetables are tender and the beef is fully cooked.
- Finish and Serve: Remove the bay leaf from the stew. Taste and adjust seasoning as needed. Serve the stew hot for a comforting meal.
Notes
- Mulligan stew is very flexible—you can add any leftover vegetables or substitute the beef with chicken or sausage to suit your taste.
- The flavors meld beautifully, so this stew tastes even better the next day after resting.
- For a thicker stew, you can mash some of the potatoes while cooking or add a cornstarch slurry towards the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
