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.
Ingredients
- 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