Mulligan Stew
The ultimate comfort food, Mulligan Stew combines tender meats and fresh vegetables into a warm, hearty dish. Perfect for feeding a crowd or meal prepping, this easy recipe will have you craving seconds!
Equipment
- Wooden Spoon
- Cutting Board
- Peeler
- Chef's Knife
Ingredients
- 3 tablespoons oil
- 2 pounds beef stew meat
- 1.5 pounds boneless skinless chicken breasts
- 2 yellow onions
- 96 ounces beef stock
- 6 carrots
- 6 stalks of celery
- 1 pound green beans
- 3 pounds russet potatoes
- 3 cups corn kernels
- 2 cups lima beans
- 28 ounces canned crushed tomatoes
- 0.25 cup chopped fresh parsley
- sea salt and fresh ground pepper
Instructions
- Start by heating 2 tablespoons of oil in a very large pot over medium-high heat. Add the beef stew meat and cook until it’s browned, which should take about 4 to 6 minutes. This browning process is crucial as it enhances the flavor of the meat. Once browned, remove it from the pot and set aside.
- In the same pot, add the remaining 1 tablespoon of oil and toss in the chicken breasts. Cook them until they are browned and cooked through, about 4 to 6 minutes. Following this step, remove the chicken and set it aside with the beef.
- Add the yellow onions to the pot, stirring frequently over medium-low heat. You want them to become translucent and fragrant, which should take about 10 minutes. This step will infuse the oil with the sweet aroma of onions.
- Once the onions are ready, return the cooked beef and chicken to the pot. Pour in the beef stock and allow it to simmer over medium heat for about 30 minutes. This will help tenderize the meats and meld the flavors beautifully.
- Now it’s time to add the remaining ingredients. Toss in the carrots, celery, green beans, potatoes, corn, lima beans, and canned crushed tomatoes. Stir everything together thoroughly and let it cook for another 20 to 25 minutes over medium-low heat. You’re looking for the vegetables to be tender but not mushy.
- Finally, once everything is cooked and the flavors have mingled, finish with the fresh parsley, sea salt, and pepper to taste. Serve warm, and watch as everyone dives in for seconds!
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.
- Cooking 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.
- Vegetable Prep: It’s a great time to prep up all the vegetables while the beef and chicken stew in the beef stock for 30 minutes.
- Seasoning: 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.