The Ultimate One-Pot Comfort: Tender Beef Mulligan Stew Recipe
Mulligan Stew. Just the name conjures up a sense of history, a bit of resourcefulness, and a whole lot of delicious comfort. This isn’t just any beef and vegetable soup; it’s a classic, hearty stew that transforms simple, humble ingredients into a deeply flavorful, soul-satisfying meal. It’s the kind of dish that makes the house smell incredible and instantly warms you from the inside out.
As a professional food writer for Chef Maniac, I’ve tried countless stew recipes, but I keep coming back to this oven-baked method. By starting with a good sear on the beef and letting it braise slowly, you get meat that is unbelievably tender and a gravy that is rich, thick, and perfectly seasoned. It’s pure, uncomplicated comfort food—perfect for a chilly evening or a lazy Sunday dinner.
Why I Love This Recipe
There are three big reasons why this Mulligan Stew is always in my rotation:
- The Depth of Flavor: We build the flavor from the ground up—starting with the seasoned flour coating on the beef, browning it, and then creating a rich roux with the reserved flour, onions, and broth. This ensures a complex, savory, and satisfying final result.
- It’s a True One-Pot Meal: Everything, from browning the meat to the final simmer, happens right in one Dutch oven. Less cleanup is a massive win in my book, especially for a big, hearty meal like this.
- It’s Inherently Flexible: Mulligan Stew, by its nature, is supposed to use whatever you have on hand. While I’ve provided the classic ingredients, you can easily swap the potatoes for sweet potatoes or add different root vegetables. It’s forgiving and adaptable (see my Swaps & Notes below!).
Ingredients
This recipe uses simple, affordable ingredients that come together to create a deeply satisfying meal.
- ⅓ cup all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon fresh ground pepper
- 1 lb beef stew meat (chuck is great)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cups low sodium beef broth
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram
- 2 medium gold potatoes, cubed
- 1 bag (19 ounce) frozen mixed vegetables (corn, carrots, peas and green beans)
Swaps and Notes
- Beef: If you can’t find pre-cut stew meat, grab a beef chuck roast and cut it into 1-inch cubes. The marbling in chuck gives you the most tender results.
- Vegetables: Feel free to swap the frozen mixed vegetables for a combination of fresh, chopped vegetables like celery, rutabaga, or parsnips. Just ensure you add them with the potatoes so they have enough time to cook through.
- Herbs: For a richer, deeper herb flavor, use Thyme instead of marjoram, or add a bay leaf during the main braising time and remove it before serving.
- Make it Thicker: If your stew isn’t as thick as you like after the full cook time, stir 1 tablespoon of cornstarch with 2 tablespoons of cold water (a slurry) and stir it into the hot stew. Cook for 2-3 minutes until it thickens.
Instructions
Follow these simple steps for a stew that’s guaranteed to be fork-tender and full of flavor.
- Prepare the Meat & Seasoning: Preheat oven to 350∘F. Add the flour, onion powder, garlic powder, and freshly ground black pepper to a large zipper seal bag and shake to combine thoroughly. Add the beef stew meat and shake until all pieces are evenly coated.
- Brown the Beef: Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat. Using tongs, remove the beef (shaking off excess flour) and add it to the hot pan in a single layer, working in batches if necessary. Reserve any flour mixture left in the bag. Brown the beef on all sides for about 2-3 minutes per side; remove the browned beef to a plate when complete.
- Create the Roux: Add the remaining 1 tablespoon of vegetable oil to the Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Sprinkle in the remaining flour mixture (about 121tablespoons) and cook for 2 minutes, stirring constantly. This step is crucial for thickening the stew.
- Add Liquid & Braise: Add the oregano, basil, and marjoram; cook for 30 seconds, stirring continuously. Stir in the beef broth and cook for 2 minutes, stirring until the mixture is smooth and starting to thicken. Add the browned beef back to the pan. Cover the Dutch oven and place it in the preheated oven for 1 hour.
- Finish the Stew: After 1 hour, remove the Dutch oven and stir in the cubed gold potatoes and the bag of frozen mixed vegetables (corn, carrots, peas, and green beans). Place the pot back in the oven and cook for an additional 30 minutes or until the beef, potatoes, and other vegetables are all tender.
- Serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve hot!
Tips for Success
- Don’t Crowd the Pan: When browning the beef, ensure you don’t overcrowd the Dutch oven. If you put too much meat in at once, it will steam instead of brown, which will compromise the deep savory flavor. Brown it in two batches if necessary.
- Scrape the Brown Bits: After browning the beef and before adding the flour, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These are called fond, and they add a massive amount of flavor to the gravy.
- Low and Slow is Key: The 350∘F oven temperature is perfect for breaking down the tough connective tissue in the stew meat, resulting in that fall-apart tender texture you want in a great stew. Don’t rush this step!
Serving Suggestions and Pairings
This stew is a meal in itself, but it truly shines when paired with something to soak up that incredible gravy.
- Bread: A crusty French baguette or a slice of cornbread is perfect for dipping.
- Sides: A simple, crisp side salad dressed with a vinaigrette offers a refreshing contrast to the richness of the stew.
- Drinks: For a comforting, hot drink to round out the meal, try pairing it with a rich and warm beverage.
Nutritional Information Per Serving (Estimate)
- Calories: ~380 kcal
- Protein: ~30g
- Fat: ~15g
- Carbohydrates: ~30g
- Fiber: ~5g (Note: This is an estimate based on standard ingredient counts and does not include any serving additions. Please use a nutrition calculator for precise values.)
Storage and Leftover Tips
- Storage: Let the stew cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up 3-4 days.
- Freezing: This is a fantastic dish for freezing! Transfer cooled stew into freezer-safe containers or large freezer bags (laying them flat makes them easier to store). It will last for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of beef broth or water if it has thickened up too much during storage.
More Recipes You Will Love
If you enjoyed this ultimate comfort stew, you’ll love these other hearty, soul-satisfying dishes:
- For another incredible one-pot meal, try my recipe for This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
- If you’re craving classic pasta, nothing beats my Classic Spaghetti Recipe with Homemade Sauce.
- For an easy weekend dinner, check out These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays.
- Looking for a delicious appetizer? Easy Cheesy Chicken Sliders with Marinara Garlic Butter are always a hit!
- And for dessert, don’t miss This Chocolate Chip Banana Bread is My Favorite Way to Use Up Overripe Bananas.
Final Thoughts
This Mulligan Stew is more than just a dinner; it’s a culinary hug in a bowl. It’s a testament to the fact that the simplest ingredients, when given a little time and care, can result in the most memorable and delicious meals. It’s the perfect recipe to add to your winter rotation.
Did you try this recipe? Let me know in the comments below! And be sure to follow me on Instagram, TikTok, and Pinterest for more classic comfort food ideas!
— Jason Griffith Author, Chefmaniac.com
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