Mulligan Stew Recipe

Like many recipes, the naming origins of Mulligan Stew are a bit murky. Mulligan stew is defined as “a stew made from whatever ingredients are available” and its first-known use dates to 1894. It’s essentially a combination of meat, potatoes, and vegetables, in any and all combinations. That means there’s a ton of variety in the recipes from family to family.

It is also believed that the stew actually originated in Ireland. ‘Mulligan’ is a stand-in term referring to any Irishman or person. Mulligan Stew is essentially a classic Irish stew that is now typically made with beef not mutton. Mulligan’s stew, also known as community stew, was often eaten during the Great Depression, and in camps of migratory workers (hobos).

Mulligan stew is a family friendly easy stew made with tender beef stew meat, potatoes, corn, carrots, peas, green beans and a perfect blend of Italian spices. It is easily made in a Dutch oven or can be adapted for a slow cooker. You can also use frozen vegetables to save money & time.

⅓ cup all purpose flour
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon fresh ground pepper
1 lb beef stew meat (Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast or Rump Roast)
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 or red potatoes cubed
1 bag (19 ounce) frozen mixed vegetables (corn, carrots, peas and green beans)
2 celery stalks diced (optional)

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 celery 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.