Mulligan Stew
Also known as a community stew, a Mulligan Stew is a tasty way to bring folks together. This beef and potato stew is ideal comfort food on a chilly winter day!
Servings: 8 servings
Calories: 408kcal
Ingredients
- 2½-3 lbs beef stew meat cut into 1” cubes (see note)
- ¼ cup all-purpose flour
- 1 tsp black pepper
- 1 tsp kosher salt
- 3 Tbsp vegetable oil divided
- 4 large carrots sliced
- 3 celery ribs sliced
- 1 large white onion chopped
- 2 tsp minced garlic
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried dill
- 1 28-oz. can crushed tomatoes, undrained
- 4 cups beef broth
- 2 large Yukon gold potatoes peeled and cut into 1” cubes
- 24 oz. frozen mixed vegetables i.e. peas, corn, green beans, carrots, etc.
- 1 Tbsp cornstarch
- chopped fresh parsley
Instructions
- Preheat oven to 300°F.
- Pat cubed beef dry with paper towels and place in a large bowl. Add flour, pepper and salt; toss until well combined.
- Using a Dutch oven, add 1 Tbsp of vegetable oil and place over medium heat. Once hot, add half of beef and cook, stirring occasionally, until beef is browned on all sides (~5-6 minutes). Transfer browned beef to a plate and repeat with 1 more Tbsp of vegetable oil and the remaining beef. Transfer second batch of browned beef to plate as well.
- Add remaining 1 Tbsp of oil to the pot along with the carrots, celery and onions. Sauté for 3-4 minutes, stirring occasionally, or until onions have just begun to soften.
- Add minced garlic, onion powder, oregano and dill; stir until well combined. Continue sautéing for 1-2 more minutes, stirring often.
- Add undrained crushed tomatoes and continue cooking, stirring occasionally, for 6-8 minutes, or until most of the liquid from the tomatoes has evaporated.
- Add broth and beef; increase heat to medium-high heat and bring mixture to a simmer. Once simmering, cover and place pot in the oven. Cook for 1 hour.
- Remove pot from oven; add cubed potatoes and frozen veggies; stir until well combined. Cover and return pot to oven for 1½ more hours.
- If stew needs thickening, whisk together cornstarch with 2 Tbsp of water. Stir corn starch mixture into stew.
- Divide stew into bowls and garnish with chopped fresh parsley before serving.
Notes
Most butchers sell stew meat that is already cut into cubes. However, you can often save a bit of money by purchasing a beef roast and cutting it into cubes yourself.
Russet potatoes can be used instead, but I find that yellow potatoes hold up better in soups and stews.
Nutrition
Calories: 408kcal | Carbohydrates: 35g | Protein: 39g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 1013mg | Potassium: 1316mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9634IU | Vitamin C: 29mg | Calcium: 109mg | Iron: 6mg
