Mulligan Stew Recipe
A hearty and comforting Mulligan Stew made with tender browned beef and chicken stewed together with a medley of fresh vegetables, herbs, and rich beef broth for a flavorful one-pot meal perfect for any season.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat and Oil
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat, cubed
- 1 1/2 pounds boneless, skinless chicken breasts, cubed
Seasonings and Aromatics
- 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
Liquids
- 12 cups low-sodium beef broth
- 1 28-ounce can crushed tomatoes
Vegetables
- 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
- 2 cups lima beans
Garnish
- Fresh parsley, chopped
Instructions
- Brown beef: Heat the vegetable oil in a large heavy pot over medium-high heat. Add the beef stew meat in batches to avoid crowding the pan, and brown on all sides for about 5-6 minutes. Remove the browned beef and set aside.
- Brown chicken: Using the same pot, add the chicken cubes. Lightly season with salt and pepper. Cook for approximately 5-6 minutes until the chicken is browned and cooked through. Remove and set aside with the beef.
- Sauté aromatics: Reduce the heat to medium. Add the diced onions, dried oregano, basil, and thyme to the pot. Cook, stirring frequently, until the onions soften and the herbs become fragrant, about 5 minutes.
- Simmer meat: Return the browned beef and chicken to the pot. Pour in the low-sodium beef broth. Bring the mixture to a simmer, cover the pot, and let it cook for 30 minutes to tenderize the meats.
- Add vegetables: Stir in the carrots, celery, potatoes, green beans, corn, crushed tomatoes, and lima beans. Cover and continue to simmer the stew for another 30 minutes or until all the vegetables are tender.
- Season and garnish: Taste the stew and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley just before serving.
Notes
- For a thicker stew, remove the lid during the last 10 minutes of cooking to allow excess liquid to reduce.
- You can substitute chicken thighs for a richer flavor and more moisture.
- Frozen green beans can be used if fresh are not available.
- Leftovers taste even better the next day as flavors meld.
Keywords: Mulligan stew, beef stew, chicken stew, hearty stew, vegetable stew, comfort food, one-pot meal
Find it online: https://kitchenbyclara.com/mulligan-stew-recipe/
