Mulligan Stew

Old-fashioned Mulligan Stew is thick, gravy-rich, and loaded with tender beef, chicken, potatoes, and veggies—pure cozy comfort in one pot tonight.

Course Main Course, Soup

Cuisine American

Keyword beef stew recipes

Prep Time 30

Cook Time 1 45

Total Time 2 15

Servings servings

Calories 402kcal

Author Kathleen

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,

US Customary - Metric

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.

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.

Nutrition