Picture a steaming bowl of Mulligan Stew, with its rich aroma of tender beef and earthy vegetables wafting through your kitchen.
This hearty American classic is as simple to prepare as it’s comforting, making it a beloved favorite for a relaxed evening at home.
As the ingredients simmer together, they transform into a flavorful medley that warms the soul.
Let’s bring this delightful dish to life and savor every spoonful.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 chopping board
- 1 knife
- 1 measuring cup
- 1 ladle
Ingredients
- 2 pounds beef stew meat, cubed
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 1 cup green beans, chopped
- 2 cups beef broth
- 1 cup water
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
Cook & Prep Time
To efficiently manage your time while preparing and cooking Mulligan Stew, here’s a suggested timeline, including prep work, cooking activities, and additional time for reading the recipe:
Timeline for Mulligan Stew Preparation and Cooking
Preparation (Total: 30 minutes)
- 5 minutes: Read through the entire recipe and gather all necessary ingredients and equipment.
- 15 minutes: Chop onions, mince garlic, slice carrots, dice potatoes, and chop green beans.
- 10 minutes: Cube beef stew meat and measure out all other ingredients.
Cooking (Total: 2 hours and 10 minutes)
- 5 minutes: Heat oil in a large pot over medium-high heat.
- 10 minutes: Brown beef stew meat on all sides. Remove and set aside.
- 5 minutes: Sauté chopped onion and garlic in the same pot until the onion is translucent.
- 5 minutes: Return beef to the pot. Add carrots, potatoes, and green beans.
- 5 minutes: Pour in beef broth, water, and diced tomatoes. Stir in salt, pepper, thyme, and add the bay leaf.
- 5 minutes: Bring the mixture to a boil.
- 2 hours: Reduce heat to low, cover, and simmer, stirring occasionally, until the meat and vegetables are tender.
- 5 minutes: Remove the bay leaf and mash some potatoes for a thicker consistency (optional).
- 10 minutes: Let the stew rest before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the vegetable oil in a large pot over medium-high heat.
Add the beef stew meat to the pot and brown on all sides.
Remove the meat from the pot and set aside.
In the same pot, add the chopped onion and garlic and sauté until onion is translucent.
Return the beef to the pot and add carrots, potatoes, and green beans.
Pour in the beef broth, water, and diced tomatoes.
Stir in salt, pepper, thyme, and add the bay leaf.
Bring to a boil, then reduce heat to low and cover the pot.
Simmer for 2 hours, stirring occasionally, until the meat and vegetables are tender.
Remove the bay leaf before serving.
Let the stew rest for about 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the rich broth.
- Steamed Rice: Pair with steamed rice for a heartier meal and to stretch the servings further.
- Fresh Green Salad: Add a light and invigorating side with a simple green salad dressed in vinaigrette.
- Mashed Potatoes: Enhance the comforting aspect by serving over creamy mashed potatoes.
- Buttered Noodles: Offer a simple side of buttered noodles to complement the stew’s flavors.
Storage
Store Mulligan Stew in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Reheat thoroughly before serving.
Freezing
For Mulligan Stew, cool completely before freezing.
Portion into airtight containers or freezer bags, leaving room for expansion.
Label with date.
Freeze up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat Mulligan Stew, use a stove on low heat or a microwave.
Guarantee even heating. Stir occasionally and add a splash of broth or water for moisture.
Final Thoughts
Mulligan Stew is a hearty and versatile dish that brings comfort to any table.
The combination of tender beef, fresh vegetables, and flavorful broth creates a satisfying meal perfect for any occasion.
Whether enjoyed as a weeknight dinner or a special gathering, this stew is sure to please.
Remember to adjust the seasoning to your liking and consider adding your favorite herbs or spices for a personal touch.
Enjoy this classic American dish with family and friends, and savor the warmth and richness it brings.
Frequently Asked Questions
Can I Substitute Chicken for Beef in Mulligan Stew?
You can substitute chicken for beef in the stew, but adjust cooking time since chicken cooks faster. Historically, stews adapted to available ingredients. Make sure you brown the chicken well for flavor. Consider using chicken broth for richness.
What Is the Origin of Mulligan Stew?
Mulligan stew originated during the Great Depression. You’ll find it was a hobo meal made from whatever ingredients were available. Historical sources suggest it reflected the resourcefulness of communities struggling with poverty and scarcity.
How Can I Make Mulligan Stew Vegetarian?
To make it vegetarian, replace beef with hearty mushrooms or lentils for protein. Use vegetable broth instead of beef broth. Historical recipes often adapted to available ingredients, highlighting flexibility. Guarantee flavors blend by seasoning generously.
Are There Traditional Variations of Mulligan Stew?
You’ll find traditional variations rooted in Irish and American history, incorporating lamb or mutton instead of beef. Some versions even include barley or turnips, reflecting regional adaptations. Historical cookbooks often provide evidence of these diverse interpretations.
What Wine Pairs Well With Mulligan Stew?
You should pair a robust red wine, like a Cabernet Sauvignon or a Merlot, with your stew. Historically, these wines complement the hearty flavors. Evidence shows their tannins balance the richness of the beef.
Mulligan Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 chopping board
- 1 Knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 pounds beef stew meat cubed
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 carrots sliced
- 3 potatoes diced
- 1 cup green beans chopped
- 2 cups beef broth
- 1 cup water
- 1 can diced tomatoes 14.5 ounces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the beef stew meat to the pot and brown on all sides.
- Remove the meat from the pot and set aside.
- In the same pot, add the chopped onion and garlic and sauté until onion is translucent.
- Return the beef to the pot and add carrots, potatoes, and green beans.
- Pour in the beef broth, water, and diced tomatoes.
- Stir in salt, pepper, thyme, and add the bay leaf.
- Bring to a boil, then reduce heat to low and cover the pot.
- Simmer for 2 hours, stirring occasionally, until the meat and vegetables are tender.
- Remove the bay leaf before serving.
- Let the stew rest for about 10 minutes before serving.
Notes
