Mulligan Stew

When the weather cools down or you simply need a deeply comforting meal, few dishes satisfy quite like a big pot of Mulligan Stew. This old-fashioned classic is packed with tender beef, potatoes, mixed vegetables, herbs, and a rich savory broth that comes together beautifully in the oven. It is humble, hearty, and exactly the kind of meal that makes the whole kitchen feel warm and welcoming.

Mulligan Stew has that wonderful “make do and make it delicious” spirit that defines so many beloved comfort-food recipes. It turns simple ingredients into a filling, flavorful dinner that feels timeless and dependable. If you are craving a one-pot meal that tastes like home, this is the recipe to keep on repeat.

Introduction

There is something especially appealing about a stew that does not ask for anything fancy. Mulligan Stew is built on basic pantry staples and practical ingredients, but the end result tastes rich, satisfying, and full of depth. Beef stew meat gets coated in seasoned flour, browned for flavor, then slowly baked in broth with herbs until tender. Potatoes and mixed vegetables join the pot later, finishing the stew with texture, color, and even more heartiness.

This is the kind of recipe that works just as well for a family weeknight dinner as it does for a slow Sunday meal. It is rustic in the best possible way, and every spoonful feels nourishing and cozy.

Why I Love This Recipe

I love this recipe because it is straightforward, budget-friendly, and incredibly satisfying. The seasoned flour helps build flavor from the start, while the Dutch oven method gives the stew time to develop into something rich and comforting.

It is also a practical recipe. Frozen mixed vegetables make prep easier, gold potatoes hold up nicely in the broth, and the oven does most of the work once everything is assembled. You get a complete meal in one pot, which is always a win when you want comfort without a sink full of dishes.

Most of all, I love how dependable it is. This is the sort of recipe that feels familiar the very first time you make it.

Ingredients

Here is what you need to make Mulligan Stew:

• 1/3 cup all-purpose flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground black pepper
• 1 pound beef stew meat
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cups low-sodium beef broth
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried marjoram
• 2 medium gold potatoes, cubed
• 1 bag (19 ounces) frozen mixed vegetables, with corn, carrots, peas, and green beans

Swaps and Notes

This recipe is simple and flexible, which makes it especially useful for home cooks.

• Beef stew meat: This is ideal for slow cooking, but any well-marbled beef cut meant for stewing will work.
• Gold potatoes: These hold their shape well, though red potatoes can also work nicely.
• Frozen mixed vegetables: They make this recipe convenient, but you can use fresh vegetables if you prefer.
• Low-sodium broth: This helps you control the salt level more easily.
• Herbs: The oregano, basil, and marjoram add classic savory flavor without overwhelming the stew.

How to Make Mulligan Stew

1. Preheat the oven

Preheat your oven to 350 degrees Fahrenheit.

2. Season and coat the beef

Add the flour, onion powder, garlic powder, and black pepper to a large zip-top bag. Shake to combine. Add the beef stew meat and shake until the beef is coated. Reserve any flour mixture left in the bag for later.

3. Brown the beef

Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat. Using tongs, remove the beef from the bag and add it to the pan. Brown the beef on all sides, then transfer it to a plate.

4. Cook the onion

Add the remaining tablespoon of vegetable oil to the Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened.

5. Build the base

Sprinkle in the remaining flour mixture, about 1 1/2 tablespoons, and cook for 2 minutes, stirring constantly. Add the oregano, basil, and marjoram, then cook for another 30 seconds.

6. Add the broth

Stir in the beef broth and cook for about 2 minutes, stirring several times, until the mixture begins to thicken slightly.

7. Bake the beef

Add the browned beef back to the pot. Cover and place the Dutch oven in the oven for 1 hour.

8. Add potatoes and vegetables

Remove the pot from the oven and stir in the cubed potatoes and frozen mixed vegetables.

9. Finish cooking

Return the stew to the oven and cook for an additional 30 minutes, or until the beef, potatoes, and vegetables are tender.

10. Serve

Serve the stew hot, straight from the pot.

Tips for Success

Take the time to brown the beef properly. That step adds a lot of flavor and helps give the finished stew a richer taste.

Do not skip cooking the flour with the onions before adding the broth. That quick step helps remove the raw flour taste and gives the broth a better texture.

Cut the potatoes into evenly sized cubes so they cook at the same rate. And if your stew seems a little thicker than you like near the end, stir in a splash of extra broth before serving.

Serving Suggestions and Pairings

Mulligan Stew is hearty enough to serve all on its own, but it pairs especially well with crusty bread, cornbread, or simple crackers for soaking up the broth. A side salad also works nicely if you want to round out the meal.

If you enjoy cozy, homestyle dinners, These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays are another comfort-food favorite worth saving. For more warm, hearty meal inspiration, This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort brings the same kind of satisfying, one-bowl appeal.

And if you want another savory dinner idea for later in the week, This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is another easy crowd-pleaser.

Nutritional Information Per Serving

Approximate nutrition per serving, based on 6 servings:

• Calories: 290
• Carbohydrates: 20g
• Protein: 21g
• Fat: 14g
• Saturated Fat: 4g
• Fiber: 4g
• Sugar: 4g
• Sodium: 410mg

These values are estimates and can vary based on the exact broth and beef used.

Storage and Leftover Tips

Store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavor often gets even better by the next day, making this a great make-ahead meal.

Reheat gently on the stovetop or in the microwave until hot. If the stew thickens too much in the fridge, add a little broth or water while reheating.

It also freezes well. Let it cool completely, then transfer it to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

More Recipes You Will Love

If Mulligan Stew is your kind of comfort food, there are plenty of other hearty meals worth trying. This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor is a great choice when you want another rustic, flavor-packed dinner.

For a classic family meal, Classic Spaghetti Recipe with Homemade Sauce is always dependable. And if you enjoy filling one-pot style dinners, This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is another recipe that deserves a spot in your rotation.

Final Thoughts

Mulligan Stew is proof that simple ingredients can still create a deeply comforting, satisfying meal. With tender beef, hearty potatoes, colorful vegetables, and a rich herbed broth, this is the kind of dinner that feels warm, practical, and timeless.

Whether you make it for a chilly evening, a family dinner, or just because you want something cozy simmering away in the kitchen, it is a recipe that brings real comfort to the table. If you make it, I would love to hear how it turned out. Keep following along for more homestyle dinners, cozy comfort food, and homemade favorites from Jason Griffith.