Warm up with this hearty Mulligan Stew, packed with fork-tender beef, chicken, fresh vegetables, and deeply satisfying, soul-warming flavors.
Born in the early 20th century and becoming popular during the Great Depression, this Mulligan stew recipe represents the spirit of community cooking. This humble yet satisfying dish emerged when Americans would collect whatever ingredients they could find or afford, creating a communal meal that stretched every ingredient to feed as many people as possible. What started as a necessity became a beloved tradition that has warmed countless kitchens across America.
This heartwarming recipe for Mulligan stew combines chunks of beef and chicken with a medley of vegetables, including carrots, celery, potatoes, green beans, corn, and lima beans, all simmered together in a rich beef broth with aromatic herbs. The result is a deeply satisfying, melt-in-your-mouth meal that’s perfect for feeding a crowd or meal prepping for the week ahead.
What makes Mulligan stew truly special is its flexibility. Much like its humble origins, this recipe welcomes whatever vegetables you have available, so if you’re missing a few ingredients, feel free to replace whatever you have on hand. Whether you’re cooking for a large family gathering, preparing meals for busy weeknights, or simply craving the comfort of a homemade stew, this recipe delivers warmth, nourishment, and a taste of American culinary history in every spoonful.
Can I just use one protein instead of two?
Yes, you can absolutely use just one protein in this recipe. If you choose to use only beef, increase the amount to about 3-4 pounds of stew meat to maintain the hearty nature of the dish, or use 3-4 pounds of chicken if you prefer poultry. The cooking method remains the same, just simply brown your chosen protein in batches and proceed with the recipe as written.
How do I store leftovers?
If you have any leftover Mulligan stew, you can store it in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 2 months. To defrost, you can leave it in the refrigerator until it’s fully thawed. You can warm it on the stovetop over medium heat for 5-8 minutes, stirring occasionally. If the stew seems too thick after reheating, add a splash of beef broth or water to restore the desired consistency. Always ensure the stew is heated through completely before serving, and top it with freshly chopped parsley.
Serving suggestions
While this Mulligan stew can easily be served on its own, it’s even better when served alongside a few side dishes. You can serve it with a crusty baguette or a slice of this delightful Focaccia to soak up that wonderful broth. If you’d like to include vegetables alongside this dish, you can quickly prepare some Roasted Broccoli And Cauliflower, Garlic Sautéed Spinach, or a plate of Steamed Brussels Sprouts.
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat, cubed
- 1 1/2 pounds boneless, skinless chicken breasts, cubed
- Salt and pepper, to taste
- 1 large yellow onion, diced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 12 cups low-sodium beef broth
- 5 carrots, peeled and sliced
- 5 celery ribs, diced
- 3 pounds russet potatoes, peeled and cubed
- 16 ounces green beans, trimmed and cut into 1-inch pieces
- 3 1/2 cups frozen corn kernels
- 1 28-ounce can crushed tomatoes
- 2 cups lima beans
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large heavy pot over medium-high heat. Add the beef stew meat in batches (to avoid crowding) and brown on all sides for about 5-6 minutes. Remove the browned beef and set aside.
- In the same pot, add the chicken cubes. Season lightly with salt and pepper. Cook for about 5-6 minutes until the chicken is browned and cooked through. Remove and set aside with the beef.
- Reduce the heat to medium. Add the diced onions, dried oregano, basil, and thyme to the pot and cook, stirring frequently, until softened (about 5 minutes).
- Return the browned beef and chicken to the pot. Pour in the beef broth. Bring to a simmer, cover, and cook for 30 minutes to help tenderize the meats.
- Stir in the carrots, celery, potatoes, green beans, corn, crushed tomatoes, and lima beans. Continue to simmer the stew, covered, for another 30 minutes or until the vegetables are tender.
- Taste the stew and season with salt and pepper as needed. Garnish with fresh parsley just before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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