Mulligan Stew Recipe

This Mulligan stew is a free-for-all and easy-to-make delicious hearty soup crammed with meat and vegetables in a tasty beef broth. You will love how delicious and filling this protein-packed stew is.

I have never been the type of cook who needs a perfectly stocked kitchen to make something incredible. If you have a bunch of stuff in the refrigerator and the cabinets that you are just trying to use up, nothing is better than Mulligan stew. We are big stew and soup eaters in our house, and we often make this recipe in addition to chicken and wild rice and my Italian wedding soup.

Mulligan Stew

Mulligan stew is a hearty soup of meat and veggies slow-cooked until tender. This stew has many variations, and it can be tailored to your liking and what you have on hand, especially as it relates to the meat. My suggestion is to see what cuts of meat you have in your refrigerator or freezer or find out what’s on sale at your local grocery store.

I have always been drawn to recipes that start with fundamentals and let you build from there, and Mulligan stew is exactly that. The way I make it is in steps, browning the beef first, then the chicken, then the onions, because every time you brown something in that pot you are building layers of flavor that just boiling everything together will never give you. While the meat simmers in the stock, I prep all the vegetables, so the timing works perfectly.

History of Mulligan Stew

This Great Depression staple was also known as “Hobo Stew.”  As a common Irish surname, Mulligan completes the recipe stew title because it’s an adaptation to a classic Irish Beef Stew.

During the Depression, this catch-all meal was assembled from whatever anyone could scrounge up. Each person was responsible for gathering an ingredient and adding it to the stew, which was shared amongst those people.

They said they would add the ingredients to a large coffee tin and heat it over a fire to cook it.  It is a humble way of being able to eat, but it is necessary for feeding oneself.

In some of this recipe’s earliest days, there was a note stating, “Whoever can steal a chicken for this stew, all the better.”  You can either make Mulligan stew with chicken as the primary source of meat or add it with the beef. I doubled up on the protein and added chicken to my recipe, and wow, is it amazing.

Ingredients and Substitutions

The beauty of Mulligan stew is that the ingredient list is more of a suggestion than a rule. Use what you have, swap what you do not, and season it well at the end.

• Beef – You can use ground beef, top round, bottom round, sirloin, flank steak, skirt steak, strip steak, beef stew meat, or ribeye.
• Chicken – Boneless, skinless breasts, thighs, or drum meat can be used.
• Carrots – I use regular carrots, but baby carrots like purple or white will work.
• Onions – Red, yellow, white, or sweet onions may be used. In addition, you’ll need some whole garlic cloves.
• Potatoes – Russet, Yukon golds, or regular russet potatoes work well.
• Tomatoes – Large diced fresh tomatoes or canned tomatoes that are crushed or diced will work.
• Beans – I use fresh green beans and lime beans in this. However, any dried or frozen bean will work in this recipe. Be sure the dried beans have been soaked, cooked, and are tender. In addition, canned and drained beans may also work.
• Liquid – Beef stock is my favorite to use. However, you can use chicken stock, vegetable stock, brodo, or water.
• Celery – Thickly sliced celery adds more veggies to the stew.
• Peas – Frozen or fresh regular or petit peas work great. Canned will also work.
• Corn – Fresh-trimmed, frozen, or canned corn is great.
• Seasonings – Only coarse salt and freshly cracked pepper were used. Worcestershire and Tabasco sauce can be added at the end.

How to Make Mulligan Stew

Brown the beef: I add oil to a very large pot over medium high heat and cook the beef stew meat until browned on all sides, about 4 to 6 minutes. I let it cook without moving it too much at first so the moisture evaporates and a proper brown develops. Then I remove it and set it aside on a plate.

Brown the chicken: I add a little more oil to the same pot and cook the diced chicken until browned and cooked through, about 4 to 6 minutes. I spread it out and let it sit before moving it so it gets color. Then I remove it and set it aside with the beef.

Caramelize the onions: I turn the heat down to medium low and add the diced onions to the pot. I cook them for about 10 minutes, stirring every 1 to 2 minutes, until they are golden brown and sweet.

Simmer the meat in stock: I add the cooked beef and chicken back into the pot along with the beef stock. I cook this over medium heat for 30 minutes to help tenderize the meats and build the base of the stew.

Prep the vegetables: While the meat simmers, I prep all the vegetables. I peel and large slice the carrots, slice the celery, snap and cut the green beans, and peel and large dice the potatoes.

Add the vegetables: I add the carrots, celery, green beans, potatoes, corn, lima beans, and crushed tomatoes all at once. If the pot needs a little more stock or water to cover everything, I add it now.

Cook until tender: I cook everything over medium low heat for 20 to 25 minutes or until the vegetables are tender and the stew has thickened up.

Season and serve: I finish with fresh chopped parsley and season generously with sea salt and fresh cracked black pepper. If I want a little extra depth, I hit it with a splash of Worcestershire sauce or Tabasco.

Serving Suggestions

I always serve Mulligan stew with a thick slice of my homemade Irish soda bread for tearing off and dunking right into the bowl. My wife always makes sure we have extra bread on hand when she knows I am making this because it goes fast. A side of boxty is another great pairing if you want to keep the full Irish theme going.

For St. Patrick’s Day, I put this right alongside my corned beef and cabbage and cottage pie for a massive spread that covers all the bases. If it is a chilly weeknight and I just want something warm and filling, I ladle it into big bowls, hit it with extra parsley and black pepper, and we eat it on the couch.

Make-Ahead and Storage

Make-Ahead: Stew always tastes better over time, so I actually prefer making this one day ahead and reheating it. The flavors meld together and it tastes even richer the next day. It is also delicious served immediately.

How to Store: I cover and store the stew in the refrigerator for up to 5 days. It freezes well covered for up to 3 months. I thaw it in the fridge for 1 day before reheating.

How to Reheat: I place the desired amount in a saucepot over low heat until it is hot all the way through. You can also microwave it in a microwave safe bowl until heated.

More Soup Recipes

• Split Pea
• Zuppa Toscana
• Pasta E Fagioli
• Chicken Dumpling Soup
• Matzo Ball