Mulligan stew is a family-friendly, easy stew made with tender stew meat, potatoes, corn, carrots, peas, green beans, and a perfect blend of spices.
This delectable stew is easily made in a Dutch oven but can be adapted for a slow cooker. Prep work on this recipe is a breeze, as frozen vegetables and precut stew meat are used. I love to serve it with the corn muffins or cheddar beer bread.
Fall is here, and it is time for comfort food recipes like stew, chili, and soup. This Mulligan Stew is perfect for the season, bringing warm, tender beef and wholesome vegetables in a savory beef gravy.
How To Make Mulligan Stew
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Add the flour, onion powder, garlic powder, and freshly ground black pepper to a large zipper-sealed bag and shake to combine. Then, add the beef stew meat and shake to coat.
Heat a little vegetable oil in a Dutch oven over medium heat. Using a pair of tongs, remove the beef one piece at a time and add to the pan, reserving any flour mixture left in the bag. Brown the beef on all sides, removing it to a plate when complete.
Add the chopped onion and cook until slightly translucent and lightly browned on the edges. Sprinkle in remaining flour and cook for about two minutes, stirring constantly. Add the oregano, basil, and marjoram and cook for about a minute, stirring continuously.
Stir in the beef broth and cook for a few minutes to smooth and thicken the gravy. Add the browned beef back to the pan, cover, and place it in the oven for about one hour.
Then add the potatoes, corn, carrots, peas, and green beans. Place the pot back in the oven and cook for about 30 minutes, or until the stew and vegetables are tender.
Preparation Tips
- Buy good quality beef stew cut from Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast, or Rump Roast.
- If you do not have a Dutch oven prepare all the steps and transfer it to a large deep casserole dish for baking.
- Not every potato is equal. Red or gold potatoes are best for stews and soups. They hold their shape and do not break down as easily. Do not use russet potatoes; they will break down and quickly disappear in the gravy.
- This recipe will work with other varieties of mixed vegetables, such as lima beans, baby peas, Brussels sprouts, and sweet potatoes.
More Stew Recipes
Mulligan Stew
Ingredients
- ⅓ cup all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon fresh ground pepper
- 1 lb beef stew meat
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 2 cups low sodium beef broth
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram
- 2 medium gold potatoes cubed
- 1 bag 19 ounce frozen mixed vegetables (corn, carrots, peas and green beans)
Instructions
- Preheat oven to 350 degrees.
- Add flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine. Add beef stew meat and shake to coat. Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Using tongs remove the beef and add to the pan. Reserve any flour mixture left in the bag. Brown beef on all sides; removing to plate when complete.
- Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook 3-4 minutes. Sprinkle in remaining flour (1 1/2 tablespoons) and cook for 2 minutes; stirring constantly. Add oregano, basil and marjoram; cook for 30 seconds stirring continuously. Stir in beef broth; cook for 2 minutes stirring several times. Add the browned beef back to the pan. Cover and place in the oven for 1 hour.
- Add potatoes, corn, carrots, peas and green beans to the pot. Place back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender.
Notes
- You should end up with about 1 1/2 tablespoons of flour after coating the stew meat. If not adjust by only taking 1 1/2 tablespoons or adding more flour.
- Buy good quality beef stew that has been cut from Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast or Rump Roast.
- If you do not have a Dutch oven prepare all the steps up to placing in the oven in a large skillet. Then transfer to a large deep casserole dish for baking.
- Not every potato is equal. For stews and soups red potatoes or gold potatoes are best. They hold their shape and do not break down as easily. Do not use russet potatoes as they will break down and quickly disappear in the gravy.
- Other varieties of mixed vegetables will work with this recipe including lima beans, baby peas, brussels sprouts and sweet potatoes.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Irina
OMG! I have finally found the best stew recipe that gives the flavor and taste. I made it for our lunch today, and it turned out delicious!
Amy
Can almond flour be used instead of ap flour?
Beth Pierce
I have never tried but according to different cooks on the internet you sure can.
Andrea Metlika
What a hearty, comforting and delectable stew. Love how tender the meat is and all the vegetables in this.
Jacque Hooper
Love soup season for recipes just like this one! Looking forward to enjoying this for dinner this weekend; looks too good to pass up!
Daffydil
Let me start by saying this a very good stew and I will be making it again, but four stars because of the learning curve while making it. For my taste, too much oregano…I’ll do half from now on. Also, glad I read the reviews because it definitely needs another cup of broth and about another teaspoon of salt (could be just me on the salt). Biggest curve, however, were the potatoes. I followed the instructions to the t and I used red potatoes. They weren’t anywhere near done after 30 minutes, so I let them go an hour. They were still only half done by then. Had to turn the temp up to 375 and let it go 30 more. My suggestion is if you’re going to use red or gold, to out them in with the neat for the first hour and that’s exactly what I’ll do next time. Thanks so much though! Very good recipe!
Suzy
The whole family loves it! Super easy to put together and so tasty too!
Trang
Definitely such a comfort recipe for the weather right now. I love that it’s packed with veggies and flavor.
Jen
Yum! We love stew here and I can’t wait to make this! My family is going to love this recipe! So excited!
Bonnie
Needed to add a cup or more of extra beef stock.
Vic
I browned the meat and then threw everything in a crockpot, with an extra cup of broth, cooked on low all day, was excellent.
Beth Pierce
Thanks so much Vic! So glad that you liked it!!
Jen
Hellooooo comfort food! Printing this deliciousness out right now so I can make it as soon as the temps drop! Thanks for the recipe!
Taryn
My family enjoyed this. It will go on our meal rotations for the fall and winter!
Sharon Smith
This is a tasty dish, however, it needs another cup of broth and a little salt. Also, it needs another 30-45 minutes of cooking time the meat and potatoes to be tender.
Erin
This Mulligan stew is looks so delicious!
Taylor
The ultimate comfort stew! Perfect for the fall and winter!
Catalina
This stew is absolutely delicious! Love how it looks!
Sammy
What a hearty soup and packed with flavor! Can’t wait to warm up with this on another cool, fall evening!
Amanda
This meal cannot be beat on those chilly fall nights!!