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Mulligan Stew

Mulligan stew is a hearty beef and vegetable stew simmered in a Dutch oven until the beef is fork-tender. Carrots, Yukon Gold potatoes, and green beans make it a filling one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup all-purpose flour
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 2 celery ribs, chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 carrots medium, cut into 1/2-inch pieces
  • 1 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 cup green beans frozen, cut

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Toss the beef with the salt and pepper in a large bowl.
  2. Add the flour and toss until the beef is evenly coated.
  3. Heat the oil in a 5-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches for 2 to 3 minutes per side, then transfer it to a plate.
  5. Add the onion and celery to the pot and cook over medium heat for 5 minutes, stirring occasionally, until softened.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the beef broth and scrape up the browned bits from the bottom of the pot.
  8. Stir in the tomatoes, Worcestershire sauce, thyme, and bay leaf.
  9. Return the beef and any juices to the pot.
  10. Bring the stew to a boil, cover, and reduce the heat to low.
  11. Simmer for 1 1/2 to 2 hours, until the beef is fork-tender.
  12. Stir in the carrots and potatoes, cover, and simmer for 20 to 25 minutes, until the vegetables are nearly tender.
  13. Stir in the green beans and simmer uncovered for 10 to 12 minutes, until the green beans are tender and the potatoes are easily pierced with a fork.

Notes

For the most tender beef, brown it in batches so the pieces sear rather than steam. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a gluten-free version, use a gluten-free all-purpose flour blend.