Easy Mulligan Stew is a classic, flexible recipe made from whatever you have on hand. Also called Hobo Stew or Community Stew, it simmers into a hearty, stick-to-your-ribs comfort dish that’s perfect for using up the fridge and freezer.
This article may contain affiliate links to products I use and love.
Mulligan Stew
If you love comforting, satisfying meals, this Mulligan Stew delivers. This easy beef stew brings back the flavors of childhood: rich, hearty, and uncomplicated. It’s an adaptable beef stew that you can assemble with ingredients already in your kitchen.
With grocery prices rising and more meals being eaten at home, recipes that use pantry staples and leftovers are especially useful. Mulligan Stew is exactly that kind of recipe—designed to stretch ingredients and minimize waste.
The recipe is intentionally simple so you can customize it. Use frozen vegetables, fresh produce, and leftover meats you have on hand. Season with whatever herbs and spices you prefer to make it your own.
What is Mulligan Stew
Mulligan Stew—also called Hobo Stew or Community Stew—has roots in early 1900s America. People in transient camps would pool whatever food they had and simmer it together into one large stew to share. The modern version keeps that spirit: combine leftovers and staples into a satisfying one-pot meal.
Ingredients in Mulligan Stew
Today Mulligan Stew is most commonly made with beef, and the name “Mulligan” (a nickname for an Irishman) gives a nod to traditional Irish stew flavors. This version uses beef, potatoes, and a variety of vegetables like carrots, onions, green beans, peas, and corn.
Use what you have: lima beans, leftover asparagus, cauliflower, or other vegetables all work. If you don’t have beef, chicken or lamb can substitute. Choose sturdy potatoes such as Yukon Gold or red potatoes so they hold their shape during simmering.
How To Make It
This beef stew is straightforward to prepare:
- Start with 1½ lb of stew meat or a chuck roast cut into 1-inch cubes. Toss the beef with 3 tablespoons of flour or cornstarch, 1 teaspoon kosher salt, and 1 teaspoon freshly ground pepper to coat.
- Heat 2 tablespoons olive oil in a heavy-bottomed stockpot or Dutch oven over medium-high heat. Brown the beef in batches until golden on all sides, then transfer to a bowl and leave about 2 tablespoons fat in the pot.
- Add 1½ cups chopped onion, 2 chopped celery stalks, and 1 cup chopped carrot to the pot. Cook until they begin to caramelize, about 2–3 minutes. Stir in 3 minced garlic cloves and cook 1 minute more.
- Stir in 2 tablespoons tomato paste and cook until it darkens and caramelizes. This step adds deep flavor.
- Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon Italian seasoning, and 3 cups beef stock, scraping up the browned bits on the bottom of the pot.
- Bring to a boil, then add 1 cup thawed frozen corn, 1 cup thawed green beans, 1 cup thawed peas, ½ cup thawed lima beans, and 2 large diced Yukon Gold potatoes. Return the browned beef to the pot and stir to combine.
- Cover and simmer on the stovetop for 1 hour over low heat, or transfer to a 350°F oven and cook for 1 hour. The stew is ready when the beef is tender and the potatoes are cooked through.
- Serve immediately.
Tips for Perfect Beef Stew
- Choose a roast suited for long braising: chuck, bottom round, rump, or shoulder are good options.
- Use waxy potatoes (Yukon Gold or red) so they hold up in the stew; russets tend to disintegrate.
- Coating the beef with flour or cornstarch before browning helps thicken the stew—skip it and the broth will be thinner.
- Allow the tomato paste time to caramelize for richer flavor.
- If you have wine, a splash (up to ½ cup) can be used to deglaze the pan after caramelizing the paste—scrape up the browned bits for extra depth.
What To Serve With Beef Stew
Mulligan Stew is great over buttered egg noodles or a scoop of mashed potatoes to make it extra hearty. A simple green salad can lighten the meal, or serve with warm biscuits for dipping.
This stew also pairs well with other bold, savory dishes if you want variety, but its adaptable nature means you can pair it with whatever your family prefers.
DON’T MISS A RECIPE! Follow us over on Instagram and Facebook for even more easy family recipes you can make at home!
Easy Mulligan Stew Recipe
Equipment
-
dutch oven or heavy-bottomed stockpot
Ingredients
- 1 1/2 lb stew meat or chuck roast, cut into 1-inch cubes
- 3 tbsp flour or cornstarch
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 2 tbsp olive oil
- 1 1/2 cups chopped onion
- 2 celery stalks, chopped
- 1 cup chopped carrot
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- 3 cups beef stock
- 1 cup frozen corn, thawed
- 1 cup frozen green beans, thawed
- 1 cup frozen peas, thawed
- 1/2 cup frozen lima beans, thawed
- 2 medium Yukon Gold potatoes, large diced
Instructions
- Toss the stew meat with the cornstarch, salt, and pepper. Set aside.
- Heat the olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
- Brown the stew meat on all sides, working in batches if necessary. Transfer the meat to a bowl and pour off all but 2 tablespoons of fat.
- Return the pot to the heat. Add onion, celery, and carrot and cook until beginning to caramelize and soften.
- Stir in the garlic and cook 1 minute. Add tomato paste and cook until caramelized, about 2–3 minutes.
- Add onion powder, garlic powder, Italian seasoning, and beef stock, scraping up browned bits from the bottom of the pot. Stir to combine.
- Bring to a boil. Add corn, green beans, peas, lima beans, and potatoes. Return the beef to the pot and stir to combine.
- Cover and cook for 1 hour on the stovetop over low heat or in a 350°F oven for 1 hour, until the beef is tender.
- Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze leftover stew in a freezer-safe container for up to 3 months.
Nutrition
, Carbohydrates: 28g
, Protein: 25g
, Fat: 8g
, Fiber: 5g
Nutrition information is automatically calculated and should be used as an approximation.
Like this recipe?Leave a comment below!