Introduction

Mulligan Stew is a hearty and comforting one-pot meal packed with tender beef, chicken, and a variety of fresh vegetables. This classic stew is perfect for cool evenings when you want something warm and satisfying. With simple ingredients and straightforward steps, it’s an ideal dish for home cooks looking to make a filling meal.

Ingredients

2 tablespoons vegetable oil

2 pounds beef stew meat, cubed

1 1/2 pounds boneless, skinless chicken breasts, cubed

Salt and pepper, to taste

1 large yellow onion, diced

3/4 teaspoon dried oregano

3/4 teaspoon dried basil

1/2 teaspoon dried thyme

12 cups low-sodium beef broth

5 carrots, peeled and sliced

5 celery ribs, diced

3 pounds russet potatoes, peeled and cubed

16 ounces green beans, trimmed and cut into 1-inch pieces

3 1/2 cups frozen corn kernels

1 28-ounce can crushed tomatoes

2 cups lima beans

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Heat the vegetable oil in a large heavy pot over medium-high heat. Add the beef stew meat in batches to avoid crowding, and brown on all sides for about 5-6 minutes. Remove the browned beef and set aside.

Step 2: In the same pot, add the chicken cubes. Season lightly with salt and pepper. Cook for about 5-6 minutes until the chicken is browned and cooked through. Remove and set aside with the beef.

Step 3: Reduce heat to medium. Add the diced onion, dried oregano, basil, and thyme to the pot. Cook, stirring frequently, until the onions are softened, about 5 minutes.

Step 4: Return the browned beef and chicken to the pot. Pour in the beef broth. Bring to a simmer, cover, and cook for 30 minutes to tenderize the meats.

Step 5: Stir in the carrots, celery, potatoes, green beans, corn, crushed tomatoes, and lima beans. Continue to simmer the stew, covered, for another 30 minutes or until the vegetables are tender.

Step 6: Taste the stew and season with salt and pepper as needed. Garnish with chopped fresh parsley just before serving.

Tips & Variations

For a richer flavor, brown the meat in batches to avoid steaming and ensure better caramelization.

Feel free to substitute the lima beans with kidney beans or chickpeas if preferred.

If you like a thicker stew, mash a few of the potatoes while cooking to naturally thicken the broth.

Add a splash of red wine to the broth during the simmering step for deeper flavor.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat until heated through, stirring occasionally. This stew also freezes well—freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use other types of meat in Mulligan Stew?

Yes, you can substitute the beef or chicken with pork or turkey if you prefer. Adjust cooking times accordingly to ensure the meat is fully cooked and tender.

Is it necessary to brown the meat before simmering?

Browning the meat adds depth of flavor and a richer color to the stew. While you can skip this step, the taste won’t be quite as full-bodied.