I never fail to impress my guests with this dish—it disappears within minutes.
Mulligan stew is a hearty one-pot meal packed with tender beef, colorful vegetables, and a rich broth. It’s perfect for a cozy night in and is surprisingly easy to make.
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Mouthwatering Mulligan Stew
Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive Oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Beef Stew Meat | 1 pound, cubed |
| Carrots | 3, sliced |
| Celery Stalks | 3, diced |
| Potatoes | 3, peeled and cubed |
| Diced Tomatoes | 1 can (14.5 ounces) |
| Beef Broth | 4 cups |
| Dried Thyme | 1 teaspoon |
| Dried Oregano | 1 teaspoon |
| Bay Leaf | 1 |
| Salt and Pepper | To taste |
| Frozen Peas | 1 cup |
| Frozen Corn | 1 cup |
Instructions:
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, and cook for 3-4 minutes, until fragrant and translucent.
- Brown the Beef: Add cubed beef stew meat and cook for 5-6 minutes, stirring occasionally, until browned on all sides.
- Add Vegetables: Stir in sliced carrots, diced celery, and cubed potatoes. Cook for another 5 minutes, allowing the vegetables to soften slightly.
- Combine and Simmer: Pour in diced tomatoes (with their juices) and beef broth. Add dried thyme, dried oregano, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1-2 hours, or until the meat is tender and the vegetables are cooked through.
- Finish with Frozen Vegetables: Stir in frozen peas and corn during the last 10-15 minutes of cooking.
- Serve and Enjoy: Once the stew is thick and flavorful, remove the bay leaf and discard. Serve piping hot in bowls, with crusty bread for dipping if desired.
