Mulligan Stew Recipe
Mulligan Stew Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours 55 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours 55 min.

Ingredients

  • 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, lime beans and peas
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon minced fresh parsley

Directions

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. Yield: 8-10 servings.
Originally published as Mulligan Stew in Country Extra March 1997, p51

Nutritional 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.

  • 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, lime beans and peas
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon minced fresh parsley
  1. 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. Yield: 8-10 servings.
Originally published as Mulligan Stew in Country Extra March 1997, p51

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MY REVIEW
MaureenCK User ID: 8237009 280402
Reviewed 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)."

MY REVIEW
lanidelk User ID: 7795211 39053
Reviewed May. 8, 2014

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

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