Hearty Mulligan Stew
A rich and hearty stew made with tender meat, root vegetables, and a flavorful broth. Inspired by the tradition of communal cooking, this dish is perfect for feeding a crowd or enjoying as a comforting family meal.
Equipment
- Large Dutch Oven or Stock Pot
- Wooden spoon
- Knife
- Cutting Board
- Slow Cooker (Optional)
- Instant Pot (Optional)
Ingredients
Meat
- 1 1/2 lbs beef chuck or stew meat cut into bite-sized chunks
- 1 tbsp vegetable oil for searing the meat
Vegetables
- 1 large onion chopped
- 3 cloves garlic minced
- 3 medium carrots peeled and chopped
- 3 medium potatoes peeled and diced
- 2 stalks celery chopped
- 1 cup green beans trimmed and chopped
Broth and Seasonings
- 4 cups beef broth
- 1 can diced tomatoes (14.5 oz), with juices
- 1 tbsp Worcestershire sauce adds depth of flavor
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tsp paprika optional, adds mild smokiness
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf remove before serving
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Sear the beef chunks on all sides until browned. Remove and set aside.
- In the same pot, sauté onions and garlic until softened and fragrant, about 3 minutes.
- Add the carrots, potatoes, celery, and green beans. Stir and cook for 3-4 minutes.
- Return the beef to the pot and pour in the beef broth and diced tomatoes with juices.
- Add Worcestershire sauce, salt, pepper, paprika, thyme, rosemary, and bay leaf. Stir well.
- Bring to a boil, then reduce heat to low. Cover and let simmer for 1.5 to 2 hours, stirring occasionally.
- Remove the bay leaf and adjust seasoning if needed.
- Serve hot with crusty bread or cornbread.
Notes
For a thicker stew, mash some of the potatoes before serving or add a cornstarch slurry.