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Mulligan Stew

Mulligan stew is a hearty beef and vegetable stew simmered in a 6-quart Dutch oven until the beef is fork-tender. Potatoes, carrots, green beans, corn, and peas make each bowl filling and colorful.
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Prep Time 20 minutes
Cook Time 2 hours 3 minutes
Standing 5 minutes
Total Time 2 hours 28 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1.5 lb beef chuck cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 3 cups beef broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 lb Yukon Gold potatoes cut into 1-inch pieces
  • 2 carrots sliced 1/2 inch thick
  • 2 ribs celery sliced
  • 1 cup green beans cut
  • 1 cup corn frozen
  • 1 cup peas frozen

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Season the beef with the kosher salt and black pepper.
  2. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown half the beef for 4 to 5 minutes, turning to brown several sides.
  4. Transfer the beef to a plate.
  5. Add the remaining oil and beef, and brown for 4 to 5 minutes.
  6. Transfer the beef to the plate.
  7. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  8. Add the garlic and cook for 30 seconds.
  9. Sprinkle the flour over the onion mixture and stir for 1 minute.
  10. Stir in the tomato paste and cook for 1 minute.
  11. Gradually stir in the beef broth, scraping up browned bits from the bottom of the pot.
  12. Add the diced tomatoes with their juices, Worcestershire sauce, bay leaf, beef, and any accumulated juices.
  13. Bring to a boil over medium-high heat.
  14. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, stirring occasionally, until the beef is fork-tender.
  15. Stir in the potatoes, carrots, and celery.
  16. Cover and simmer for 15 to 20 minutes, until the potatoes are beginning to soften.
  17. Stir in the green beans and corn.
  18. Cover and simmer for 8 to 10 minutes, until the vegetables are tender.
  19. Stir in the frozen peas and simmer uncovered for 5 minutes, until heated through.
  20. Remove the bay leaf.
  21. Let the stew stand for 5 minutes before serving.

Notes

For the best flavor, brown the beef in batches so it sears rather than steams. Refrigerate leftovers for 3 to 4 days; the stew freezes well. For a gluten-free variation, use a gluten-free all-purpose flour blend.