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.

We are big stew and soup eaters in our house, and we often make this recipe in addition to Chicken and Wild Rice and 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.

The whole purpose of this recipe is to use what you have to make it work. Every time Mulligan stew was made during the Depression, it was altered based on what was available and what people could afford.

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

• 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 used 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 used 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

In a huge pot over medium-high heat, add 2 tablespoons of oil and cook the beef stew meat until browned, about 4-6 minutes. Remove and set aside.

Add the remaining 1 tablespoon of oil to the pot and cook the chicken until browned and cooked through about 4-6 minutes. Remove it and set it aside.

Add the onions to the pot and brown over medium-low heat while stirring every 1-2 minutes, which takes about 10 minutes.

Add the cooked beef and chicken back into the pot along with the beef stock and cook for 30 minutes over medium heat to help tenderize the meats.

Place in the carrots, celery, green beans, potatoes, corn, lima beans, and tomatoes. Cook for 20-25 minutes over medium-low heat or until tender.

Finish with parsley, salt, and pepper, and serve.

Make-Ahead and Storage

Make-Ahead: Soup and stew always taste better over time, so you can make this soup up to one day before serving it. However, it is delicious served immediately.

How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze it for up to 3 months. Thaw it for 1 day in the fridge before reheating.

How to Reheat: Place your desired amount in a saucepot and heat over low heat until hot. Likewise, you can also place your desired amount into a microwave-safe bowl and heat until hot.

chef Notes + tips

• It is essential to make this recipe in steps to pull as much flavor into it as possible.
• When cooking the meat, cook it past the point where moisture is released into the pot so it can brown up properly.
• It’s a great time to prep up all the vegetables while the beef and chicken stew in the beef stock for 30 minutes.
• Please remember to use what you have and season it well at the end with salt and pepper. You may also take this recipe one step further by adding some dry herbs such as oregano, thyme, rosemary, and parsley when adding the beef stock.

More Soup Recipes

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

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Mulligan Stew Recipe

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4.80 from 5 votes

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.

Servings: 16

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Ingredients 

US CustomaryMetric

• 3 tablespoons oil
• 2 pounds cut up beef stew meat
• 1 ½ pounds cut up boneless skinless chicken breasts
• 2 peeled and small diced yellow onions
• 96 ounces beef stock
• 6 peeled sliced carrots
• 6 stalks sliced celery
• 1 pound trimmed green beans
• 3 pounds peeled and large diced russet potatoes
• 3 cups corn kernels
• 2 cups lima beans
• 28 ounces canned crushed tomatoes
• ¼ cup chopped fresh parsley
• sea salt and fresh ground pepper to taste

Instructions

• In a very large pot over medium-high heat add in 2 tablespoons of oil and cook the beef stew meat until browned, which takes about 4-6 minutes. Remove and set aside.
• Add the remaining 1 tablespoon of oil to the pot and cook the chicken until browned and cooked through, which takes about 4-6 minutes. Remove and set aside.
• Add the onions to the pot and brown over medium-low heat while stirring every 1-2 minutes, which takes about 10 minutes.
• Add the cooked beef and chicken back into the pot along with the beef stock and cook for 30 minutes over medium heat to help tenderize the meats.
• Place in the carrots, celery, green beans, potatoes, corn, lima beans, and tomatoes and cook for 20-25 minutes over medium-low heat or until tender.
• Finish with parsley, salt, and pepper and serve.

Notes

Make-Ahead: Soup and stew always taste better over time, so you can make this soup up to one day before serving it. However, it is delicious served immediately.

How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze it for up to 3 months. Thaw it for 1 day in the fridge before reheating.

How to Reheat: Place your desired amount in a saucepot and heat over low heat until hot. Likewise, you can also place your desired amount into a microwave-safe bowl and heat until hot.

It is essential to make this recipe in steps to pull as much flavor into it as possible.

When cooking the meat, cook it past the point where moisture is released into the pot so it can brown up properly.

It’s a great time to prep up all the vegetables while the beef and chicken stew in the beef stock for 30 minutes.

Please remember to use what you have and season it well at the end with salt and pepper. You may also take this recipe one step further by adding some dry herbs such as oregano, thyme, rosemary, and parsley when adding the beef stock.

Nutrition

Calories: 223kcalCarbohydrates: 25gProtein: 21gFat: 5gSaturated Fat: 1gCholesterol: 42mgSodium: 384mgPotassium: 1016mgFiber: 4gSugar: 5gVitamin A: 2864IUVitamin C: 12mgCalcium: 59mgIron: 3mg

Course: Soup

Cuisine: American

Author: Chef Billy Parisi