Mulligan Stew Recipe
This recipe will make at least 16 serving!
3 tablespoons oil
2 pounds cut up beef stew meat
1 ½ pounds cut up boneless skinless chicken breasts
2 peeled and small diced yellow onions
96 ounces beef stock homemade is best
6 peeled sliced carrots
6 stalks sliced celery
1 pound trimmed green beans
3 pounds peeled and large diced russet potatoes
3 cups corn kernels
2 cups lima beans
28 ounces canned crushed tomatoes
¼ cup chopped fresh parsley
sea salt and fresh ground pepper to taste
- In a very large pot over medium-high heat add in 2 tablespoons of oil and cook the beef stew meat until browned, which takes about 4-6 minutes. Remove and set aside.
- Add the remaining 1 tablespoon of oil to the pot and cook the chicken until browned and cooked through, which takes about 4-6 minutes. Remove and set aside.
- Add the onions to the pot and brown over medium-low heat while stirring every 1-2 minutes, which takes about 10 minutes.
- Add the cooked beef and chicken back into the pot along with the beef stock and cook for 30 minutes over medium heat to help tenderize the meats.
- Place in the carrots, celery, green beans, potatoes, corn, lima beans, and tomatoes and cook for 20-25 minutes over medium-low heat or until tender.
- Finish with parsley, salt, and pepper and serve.
Notes
The number one thing I want you to take away from this recipe is to cook it in steps. I know it is tempting to just throw everything in the pot and boil it, and that is exactly how they did it during the Depression, but browning the beef, then the chicken, then the onions separately is what gives this stew layers of flavor that you will never get from boiling alone.
Let the moisture evaporate before moving the meat: When I add the beef or chicken to the hot pot, I let it sit and cook without touching it for the first couple of minutes. The meat releases moisture first, and once that moisture cooks off, the brown starts to develop. That browning is flavor.
Cut vegetables large for a long cook: Since this stew simmers for a while, I cut the carrots, celery, and potatoes on the larger side so they hold their shape and do not turn to mush. Smaller cuts work for quicker cooking, larger cuts for longer.
Use what you have: This is the entire philosophy of Mulligan stew. Fresh, frozen, or canned vegetables all work. Whatever cuts of meat are in your freezer or on sale at the store are perfect. Do not overthink it.
Add dry herbs with the stock: If you want to take it further, toss in some dried oregano, thyme, rosemary, or basil when you add the stock. I like to keep mine simple, but those additions are all welcome.
Make-Ahead: Soup and stew always taste better over time, so you can make this soup up to one day before serving it. However, it is delicious served immediately.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze it for up to 3 months. Thaw it for 1 day in the fridge before reheating.
