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This old-fashioned Mulligan stew is the kind of hearty, stick-to-your-ribs comfort food that warms you from the inside out — tender chunks of beef and chicken, potatoes, vegetables, and a rich, savory gravy simmered low and slow in one big pot.
Mulligan stew is a thick, gravy-style stew made with meat, potatoes, and vegetables simmered together in one pot.
Traditionally, Mulligan stew was a humble, communal meal made with whatever ingredients were on hand. What makes this version really work is that it keeps that rustic spirit intact while quietly layering in modern flavor builders — tomato paste cooked until caramelized, Better Than Bouillon for depth, Worcestershire for umami, and a splash of vinegar to wake everything up at the end.
If you love hearty, old-fashioned stews, you’ll also want to try my Guinness Beef Stew, Classic Beef Stew, and Slow Cooker Beef Stew next — and if you’re in the mood for another rich, gravy-style bowl, Carne Guisada is always a winner.
It’s the kind of stew that makes the whole kitchen smell good and convinces everyone to wander in asking, “Is it ready yet?” 💗
✨ Before You Begin
This is a true low-and-slow, Dutch-oven stew — nothing fancy, just good technique and patience.
✨ Brown the meat in batches — don’t rush this step, because the fond is where the flavor lives
✨ Chicken thighs stay tender and juicy; breasts can work, but need to be added later
✨ Yukon Gold or Russet potatoes both work — just keep the pieces uniform
✨ The stew thickens naturally as it simmers, so resist over-thickening early
✨ Like most stews, it’s even better the next day
Mulligan Stew Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Beef chuck or stew meat – The backbone of classic Mulligan stew; chuck becomes meltingly tender with time
Chicken thighs – Adds extra protein and nods to the “use what you have” tradition
Flour + seasoning – Lightly coats the meat and helps build a rich, gravy-style base
Onion, carrots, celery – The classic mirepoix that forms the flavor foundation
Tomato paste – Cooked until caramelized for deep, savory richness
Beef broth + Better Than Bouillon – Layered beef flavor without excessive salt
Worcestershire sauce – Brings umami and depth without overpowering
Red wine vinegar – Just enough acidity to balance the richness
Potatoes – Hearty, filling, and naturally help thicken the stew
Frozen mixed vegetables – The modern Mulligan moment — use whatever’s in the freezer
🥣 How to Make Mulligan Stew
Here’s a quick look at how to bring this hearty Mulligan stew together (full instructions in the recipe card below).
Brown the beef in batches until deeply golden, then lightly brown the chicken and set both aside. Don’t rush this step — the browned bits left behind are what give the stew its rich, savory backbone.
Build the flavor base right in the same pot by cooking the onions, carrots, and celery until softened. Stir in the garlic, then caramelize the tomato paste before sprinkling in the flour to create the base for the gravy.
Slowly deglaze with beef broth, then stir in the remaining liquids, herbs, and seasonings. Return the beef to the pot and let it simmer until just beginning to turn tender.
Add the potatoes, mushrooms, and chicken, and continue simmering until the potatoes are soft and the chicken is tender. Finish by stirring in the frozen vegetables and simmering uncovered until the stew thickens to a rich, gravy-like consistency.
Rest briefly, adjust seasoning, and serve warm.
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⭐ Pro Tips
⭐ Brown in batches — always
Crowding the pot steams the meat instead of browning it. Take your time here; it pays off in flavor.
⭐ Caramelize the tomato paste
Cooking it until dark and brick-red removes acidity and adds a deep, savory backbone to the stew.
⭐ Control thickness at the end
If the stew is thinner than you like, simmer uncovered for 10–15 minutes. It will tighten naturally.
⭐ Let it rest before serving
Ten minutes off the heat allows the gravy to settle and thicken slightly.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Cool completely and refrigerate in an airtight container for up to 4–5 days.
Reheating
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.
Freezing
- Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead
- Mulligan stew is an excellent make-ahead meal and often tastes even better the next day.
Food Safety:
- If you’d like more info on food safety, check out this link.
What to Serve With Mulligan Stew
Fresh + Crisp Sides
A simple House Salad or Mediterranean Salad adds welcome crunch and balance.
Comforting Sides
Serve with Mashed Potatoes or Melting Potatoes if you want to lean all-in on cozy.
Cozy Breads
You can’t go wrong with Homemade Crescent Rolls or Garlic Bread for soaking up that rich gravy.
Sweet Finishes
Finish the meal with Apple Bread, Possum Pie, or Heaven on Earth Cake for a nostalgic dessert moment.
✦ Frequently Asked Questions
✦ What is Mulligan stew?
Mulligan stew is a hearty, old-fashioned American stew traditionally made with whatever meat and vegetables were on hand. It’s meant to be rustic, filling, and practical — a thick, comforting stew rather than a refined or brothy soup.
✦ Is Mulligan stew supposed to be thick or brothy?
Classic Mulligan stew is thick and gravy-rich, not soupy. This version gets its body naturally from flour, potatoes releasing starch, and slow simmering — no cornstarch slurry needed.
✦ Can I make Mulligan stew in a slow cooker?
You can, but the stovetop method gives the best flavor and texture. If using a slow cooker, complete the browning, vegetable sauté, and flour step on the stove first, then transfer and cook on low for 6–8 hours. Finish uncovered if you need to thicken it.
✦ What kind of meat works best for Mulligan stew?
Beef chuck is traditional and ideal because it becomes tender with slow simmering. This recipe also includes chicken thighs, which add richness and stay juicy — a very common old-school approach.
✦ Can I use only beef or only chicken?
Yes. You can use all beef chuck for a deeper, beef-forward stew or all chicken thighs for a slightly lighter version. Cooking time may vary slightly depending on the protein.
✦ Why does this recipe use tomato paste but no tomatoes?
The tomato paste adds depth and richness without making the stew tomato-forward. It supports the savory base instead of turning the stew into a tomato stew.
✦ Can I add different vegetables?
Absolutely. Mulligan stew is flexible. Mushrooms, green beans, corn, or peas all work well. Add heartier vegetables earlier and delicate or frozen vegetables near the end to avoid mushiness.
✦ Does Mulligan stew freeze well?
Yes — it freezes very well. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
✦ Why does Mulligan stew taste even better the next day?
As it rests, the starches thicken further and the flavors meld together, giving the stew a richer, more cohesive taste — one of its best qualities.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Cozy Stews & One-Pot Dinners
If hearty, big-pot comfort food is your thing, here are a few more cozy favorites you’ll love:
- Hungarian Goulash – A paprika-rich, old-world beef stew with deep, savory flavor.
- German Goulash – A hearty, beef-forward stew with a rich, paprika-spiced gravy.
- Beef Stroganoff – Tender beef and mushrooms in a rich, creamy gravy.
- Creamy Chicken Potato Soup – Hearty, filling, and packed with potatoes — a natural next bowl.
- Chicken and Dumplings – A classic bowl of comfort with fluffy dumplings.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Mulligan Stew
Ingredients
For the meat:
- 2 pounds beef chuck or beef stew meat trimmed and cut into 1-inch cubes
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces and patted dry
- 1/3 cup all-purpose flour
- 2 teaspoons kosher salt, divided (plus more to taste)
- 1 teaspoon freshly ground black pepper divided (plus more to taste)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For browning & sautéing:
- 3 tablespoons, plus more as needed neutral oil,
Aromatics & flavor base:
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
Liquid & umami:
- 4 cups low-sodium beef broth
- 2 tablespoons Better Than Bouillon Beef Base
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon oregano
Vegetables (add later):
- 1 1/2 pounds Yukon Gold or Russet potatoes, cut into 1-inch cubes
- 8 ounces cremini mushrooms quartered (optional, but great for extra “beefy” flavor)
- 1 (16 - 20 ounce) bag mixed frozen vegetables such as corn, peas, green beans, and lima beans
For serving:
- chopped fresh parsley
- extra black pepper
- to taste Optional: red wine vinegar,
Instructions
- Season and dredge the beef. In a large bowl, toss the beef (2 pounds) with 1/3 cup flour, 1 teaspoon salt, black pepper, onion powder (1 teaspoon), and garlic powder (1 teaspoon) until lightly coated.
- Brown the beef in batches. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. When the oil is hot and shimmering, work in batches, brown the beef until deeply golden on all sides, about 3–4 minutes per batch. TIP: Don't overcrowd the pan: beef chunks should be in a single layer, and you should see spaces of the bottom of the dutch oven between pieces.Transfer to a plate and repeat with the remaining beef, adding a little more oil only if needed. Leave the browned bits (fond) in the pot.
- Quickly brown the chicken. Add more oil, as needed, to the pot. Season the chicken pieces (1 pound) with ½ teaspoon salt and ½ teaspoon pepper. Add the chicken in batches (like above) and brown on the outside, 3–4 minutes per side until lightly golden. Transfer the chicken to the same plate as the beef.
- Build the mirepoix base. Reduce the heat to medium. Add the onions (1), carrots (3), and celery (3 stalks) and a pinch of salt to the pot and cook, stirring occasionally and scraping up some of the fond, until the vegetables are softened and starting to turn golden around the edges, about 8–10 minutes. Stir in the garlic (4 cloves) and cook just until fragrant, about 30 seconds.
- Caramelize the tomato paste. Stir in the tomato paste (3 tablespoons) and cook for 2–3 minutes, stirring constantly, until it darkens slightly and smells rich and roasted. Sprinkle the remaining 3 tablespoons of flour over the vegetables and stir continuously for about 2 minutes to cook out the raw flour. This step creates the base for the thick gravy.
- Deglaze. Slowly whisk in about 1 cup of the beef stock, scraping up any browned bits from the bottom of the pot. Once smooth, stir in the remaining stock, Better Than Bouillon (2 tablespoons), Worcestershire sauce (2 tablespoons), vinegar, bay leaves (2), thyme (1 teaspoon), oregano (1/2 teaspoon), and the remaining ½ teaspoon salt.
- Return Beef To Dutch Oven: Return the browned beef and any accumulated juices to the pot. Bring to a gentle simmer, cover, and cook for 45–60 minutes, stirring occasionally, until the beef begins to turn tender.
- Add potatoes + mushrooms + chicken. Once the beef is nearly tender, stir in the potatoes (1 1/2 pounds), mushrooms (8 ounces), and the browned chicken pieces, along with any juices accumulated. Return the stew to a gentle simmer, cover, and simmer 25–30 minutes, stirring occasionally, until the potatoes are starting to soften and the chicken is cooked through but still very tender.
- Add mixed vegetables and finish cooking. Stir in the frozen vegetables (1 bag) and simmer uncovered for 8–12 minutes, until heated through.If the stew is looser than desired, continue simmering uncovered for an additional 10–15 minutes, stirring often, until thick and gravy-like.
- Taste, rest, and serve. Remove and discard bay leaves. Taste and adjust with more salt, pepper, or a splash of vinegar. Let the stew sit off the heat for about 10 minutes to settle and thicken slightly, then ladle into bowls and garnish with chopped fresh parsley and extra black pepper.
Fans Also Made:
Notes
- Authentic feel, modern flavor: Classic Mulligan stew was made in hobo camps from whatever went into the shared pot — usually potatoes, onions, a bit of meat, and very simple seasoning. This version honors that by keeping the seasoning simple and familiar (salt, pepper, onion, garlic, thyme, bay) while using modern pantry boosts like tomato paste, Better Than Bouillon, and Worcestershire to create the kind of depth we expect now.
- Protein choices: Beef chuck gives you that classic stew bite. Chicken thighs bring extra protein and a nod to “use what you have” without drying out. If you prefer chicken breasts, cut them into 1-inch pieces and add them later (with the mixed vegetables instead of with the potatoes) so they poach gently and stay tender.
- Veg = the true Mulligan spirit: The frozen mixed vegetables are your modern “everyone toss something in the pot” moment. Corn, peas, green beans, lima beans, or whatever freezer odds and ends you have will all work. Just aim for 3–4 cups total mixed vegetables.
- Thickness control:
- For a thick, spoon-standing stew, use the flour-dredged beef. If it's not as thick as you like, just simmer uncovered at the end until you reach desired thickness.
- Make-ahead & storing: Mulligan stew tastes even better the next day. Cool completely, then refrigerate in an airtight container for up to 4–5 days. Reheat gently on the stove with a splash of water or broth if it’s thicker than you like. This stew also freezes well for up to 3 months, though the potatoes will soften a bit more after thawing.
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