Mulligan Stew

It's time to cozy up with a bowl of pure comfort with this Mulligan Stew! Get ready for a rib-sticking dish that’s easy, warm, and scrumptious.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Dinner

Cuisine: American, Irish

Keyword: beef stew recipe, easy beef stew recipe, hobo stew, mulligan stew

Servings:

Calories: 424kcal

In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Season the cubed beef with 1 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
Add the seasoned beef to the pot and brown it on all sides, stirring occasionally. This will take about 5 to 7 minutes. Once browned, remove the beef from the pot and set aside.
In the same pot, add the diced onion and minced garlic. Cook until the onions are translucent and fragrant, about 2 minutes.
Stir in the smoked paprika and cook for another minute to release its flavor.
Pour in the beef broth while stirring all the browned bits from the bottom of the pan and ensuring that the beef is fully covered with the liquid. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 1 hour.
After an hour, add the cubed potatoes, carrot pieces, and green beans to the pot. Stir everything together and continue to simmer for 30 minutes or until the vegetables are softened.
Next, add the crushed tomatoes to the stew and mix well. Allow the stew to simmer for 15 minutes to incorporate the flavors.
Add the peas, dried oregano, and dried rosemary to the pot. Stir everything together and let the stew simmer for another 10 minutes or until the vegetables are tender.
Taste the stew and adjust the seasoning with the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper, or to taste.
Finally, stir in the chopped parsley.
Remove the pot from the heat and serve.

Flavor Building: Sear the meat (beef, lamb, or poultry) in stages to enrich the stew's flavor.
Pot Deglazing: After sautéing, use broth, wine, or beer to deglaze the bottom of the pot.
Veggie Selection: Use root vegetables and mushrooms, too, keeping in mind seasonal availability or whatever you have on hand.
Store: To store, transfer the stew to an airtight container and keep it in the fridge for three to four days. To serve it again, simply reheat it on the stovetop over low heat, adding a splash of broth if the stew seems too thick.
Freeze: Mulligan stew freezes wonderfully, so if you want to save it for a longer period of time, you can portion it out into freezer-safe containers (leaving a little space for expansion) and keep it in the freezer for up to 3 months. Thaw in the fridge before reheating on the stove.