Save on Pinterest

Mulligan Stew

This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef.
  • Total Time
    Prep: 30 min. Cook: 2 hours 55 min.
  • Makes
    10 servings


  • 1/4 cup all-purpose flour
  • 1 teaspoon pepper
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 2 cans (10-1/2 ounces each) beef broth
  • 1 cup water
  • 2 bay leaves
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dill weed
  • 3 medium carrots, cut into 1-inch slices
  • 2 medium potatoes, peeled and cubed
  • 2 celery ribs, cut into 1-inch slices
  • 1 onion, cut into eight wedges
  • 1 cup each frozen corn, green beans, lima beans and peas
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon minced fresh parsley


  • Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.
Nutrition Facts
1 cup: 203 calories, 5g fat (0 saturated fat), 31mg cholesterol, 239mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 meat.

Recommended Video


Click stars to rate
Average Rating:
  • Renee
    Dec 23, 2020

    I have made Mulligan Stew many times but was looking for a new take on the recipe so I made this recipe tonight, for our dinner. I followed the recipe to a tee but while the meat and other ingredients were simmering (recipe says 2 hours), after 45 minutes I smelled something that was burning. I had checked the pot at 20 minutes and stirred the ingredients, recovered the pot and left it simmering. When I smelled the burning odor, I checked the pot again (this is at 45 minutes of simmering) and the ingredients had thickened to the point of being thicker than gravy and the ingredients had started to scorch in the bottom of the pan. I immediately removed the pot from the heat, put it in a different pot in an effort to save it, and set it aside. To save the dish I added another cup of water and beef bullion cubes. I finished the recipe according to instructions. When I tasted the dish when it was done, there was no scorched taste to the ingredients and we managed to eat the stew, but something was definitely not right. Again, I followed the recipe very closely, put the ingredients in as ordered, and started the simmering process as suggested. I have no idea what I did wrong. I went over everything three (3) times and I can't understand what happened. I was so disappointed. I am not saying the person who submitted the recipe is at fault but it is possible there is an error in the instructions given? I make Irish dishes constantly. One of our favorites if Shepard's Pie, and I have never had a problem before this. For statistics sake, I am 62 years old, cook constantly, I try new recipes all the time, but this one kicked my rear end. Any suggestions as to what I could have done wrong?

  • Kristen
    Aug 3, 2020

    This is so good, especially if you're looking for a warm, hearty dish. I took the previous recommendations and only used beef broth (no water). The flavor is spot on! We did two cups of frozen green beans because we can't eat corn, but I think that's the beauty of this dish - anything goes! :)

  • A
    Dec 2, 2019

    No comment left

  • Donna
    Oct 24, 2019

    It’s fabulous

  • Natalie
    Apr 8, 2019

    Good flavor. Next time I’ll add more beef broth instead of water.

  • MaureenCK
    Jan 2, 2018

    Just saw a movie that referenced Mulligan Stew so that's how I found your recipe, by Googling. I haven't made any kind of stew in years, but that's going to change as this is my go-to recipe from now on, and one I will make at least once every winter season now. Hubby LOVED this! :-) Thank you, thank you! Only changes I made were to use a full 32 oz no-salt beef broth carton (thus skipping the water), adding some seasoning salt to taste, and omitting green beans (didn't have those on hand) and lima beans (don't really care for those).

  • lanidelk
    May 8, 2014

    First time to make or eat this. It has a wonderful flavor. Served with green salad and crusty French bread.

  • Trilby Yost
    Jun 14, 2010

    No comment left