Description
Mulligan Stew is a hearty and comforting one-pot meal featuring tender beef, smoky sausage, and a medley of vegetables simmered in a flavorful broth. This versatile American classic is perfect for cooler days and can be easily adapted with leftover meats or seasonal vegetables. The rich blend of spices and fresh parsley garnish elevate this slow-simmered stew to a satisfying main course.
Ingredients
Scale
Meat and Sausage
- 1 pound beef stew meat, cut into 1-inch cubes
- 1/2 pound smoked sausage, sliced
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 potatoes, peeled and diced
- 2 stalks celery, chopped
- 1 cup frozen peas
Liquids and Canned Goods
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
Seasonings and Garnish
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, which should take about 5 to 7 minutes. Once browned, remove the beef from the pot and set aside to retain the flavorful browned bits in the pot.
- Sauté Sausage and Aromatics: In the same pot, add the sliced smoked sausage, chopped onion, and minced garlic. Sauté for 3 to 4 minutes until fragrant and slightly browned. This step builds the stew’s base flavor.
- Add Ingredients and Simmer: Return the browned beef to the pot. Add the chopped carrots, diced potatoes, chopped celery, canned diced tomatoes with their juice, beef broth, dried thyme, paprika, salt, black pepper, and the bay leaf. Stir everything to combine, then bring the mixture to a boil.
- Slow Cook the Stew: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 to 1 1/2 hours. This slow simmer ensures the beef becomes tender and the vegetables cook through, melding all flavors.
- Add Peas and Final Seasoning: During the last 5 minutes of cooking, stir in the frozen peas to heat through. Remove the bay leaf, taste the stew, and adjust seasoning as needed with extra salt or pepper.
- Serve: Ladle the stew into bowls and garnish with chopped fresh parsley for a bright, fresh finish. Serve hot and enjoy a wholesome, comforting meal.
Notes
- Mulligan stew is highly versatile. Feel free to use leftover meats from your fridge or seasonal vegetables based on availability.
- Add beans such as kidney beans or chickpeas for extra heartiness and protein.
- For a hands-off option, prepare the stew in a slow cooker: combine all ingredients except peas in the cooker and cook on low for 6 to 8 hours. Add peas in the last 10 minutes.
- This stew can be a gluten-free meal if you use gluten-free broth and check the sausage ingredients.
