Old Fashioned Mulligan Stew Recipe (One Pot!)
Looking for Classic American fare? This Mulligan Stew might just be the recipe you’re looking for. This old fashioned beef stew with a touch of tomato paste is full of veggies and brings everyone running when you call them for dinner. Hearty AND homemade yet quick to make? Yes, PLEASE!
Stew doesn’t have take all day long. It can actually be a quick and easy meal. This recipe will show you how to make this comforting stew in under an hour. Yes, I said UNDER AN HOUR!
The only other stew recipe I know that is that quick would be my Instant Pot Beef Stew. Oh, that is such a classic brown stew; it’s a family favorite.
Mulligan Stew VS Irish Stew
They are the SAME thing, except Irish stew is typically made with lamb. Other than that, they’re both big stews made with meat and lots of veggies. Got lamb? Use this recipe and make an Irish Stew.
One of the best parts of a Mulligan Stew is that it can be made with any veggies you have on hand. It’s a use-what-you-have recipe, and as the family cook, I love that. Because sometimes when the budget gets thin and I can’t choose what kind of veggies we have on hand. Using up leftover vegetables in stew is a great way to stretch your food dollars.
Ingredients in Mulligan Stew
Remember, use whatever veggies you have on hand to make this stew. These are the classic ingredients but stews by default are endlessly customizable! Try summer squash, peeled and cubed winter squash, sweet potatoes, fresh carrots or celery, add mini ears of corn on the cob, anything will work as long as you like it.
- vegetable oil
- stew meat
- onion
- celery
- mushrooms
- salt
- pepper
- garlic
- paprika
- Italian seasoning
- potatoes, red or yellow work just fine
- mixed frozen vegetables, any kind of frozen vegetables
- tomato sauce
- beef broth-use broth, stock, homemade bone broth, or even bouillon cubes will work
What Kind Of Beef To Use For Stew
If you need to use pre-cut stew meat, go for it! Packs of stew meat are easy to use and perfect speeding up the process.
BUT if you have a few extra minutes, a cutting board, and a good sharp knife then cutting your own stew meat is a great way to save money. Use a chuck roast or 7 bone roast for lower priced stew meat. Cut it into bite sized pieces for stew meat.
Don’t have a roast? Use a chuck steak OR a round steak cut up for the stew meat.
Bread To Dip In This Stew
There is nothing better than dipping a chunk of bread in a bowl of stew. Use any bread you have on hand a chunk of french bread or a baguette would be nice but again anything will work!
If you have time make a loaf of Peasant Bread or if time is short make a loaf of quick Dutch oven bread. But again any bread will do!
Got Leftovers?
You are SO IN LUCK! Because one of the best things to have as leftovers is a big bowl of stew. Reheat it in the microwave if you use one, or use the stovetop for reheating. Stew is also perfect reheated and taken in a thermos for lunch. Leftovers are life in this house, we love them because they’re like going out for lunch without spending any more money.
Classic Mulligan Stew
Equipment
Ingredients
- 1 Tablespoon oil
- 24 ounces stew meat
- 1 onion diced
- 1 stalk of celery diced
- 8 oz. mushrooms
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic minced
- 1 teaspoon paprika
- 1 ½ teaspoons Italian seasoning
- 2 cups red potatoes cut to roughly ¾ inch chunks
- 1 12 oz. bag mixed frozen vegetables peas, carrots, corn, green beans
- 1 8 oz. can tomato sauce
- 32 oz. beef broth
Instructions
- Heat oil in a Dutch oven over medium, and add meat, onion, and celery
- brown the beef, then add mushrooms, salt pepper, garlic, paprika, and Italian seasoning
- cook for another 1-2 minutes until mushrooms are mostly done
- Add remaining ingredients to pot, cover, and bring to a simmer
- Simmer until potatoes are just tender.
- Remove from heat and serve hot
I would like to try all your recipes ,They all look so good
Thank you! This was a wonderful recipe. So easy and delicious.
I did use some fresh veggies (beans, carrots, potatoes and corn) because I had them from my garden. I am saving this to make with frozen veggies this winter.
My family loved this. I am not sure if it is possible but it might have been even better the second night we had it! I made gluten free bread the second night and you are so right that bread is a great addition to this.