Love the rich, soul-warming taste of a big pot of stew on a chilly day? Mulligan stew (also called “hobo stew”) is a timeless American favorite—tender beef chunks simmered with potatoes, carrots, celery, onions, and whatever veggies are on hand in a savory tomato-beef broth. Born during the Great Depression when hobos and families made do with scraps, it’s an adaptable, budget-friendly dish that’s pure comfort in a bowl.
This easy Mulligan stew recipe is forgiving and customizable—use what you have for a different flavor every time. As a home cook with 10+ years recreating global favorites, this was personally tested 3–4 times for the perfect tender meat, balanced veggies, and flavorful broth. It’s naturally gluten-free (thicken with cornstarch if needed) and great for meal prep. Ready to make this best Mulligan stew recipe at home? Let’s get simmering!
Prep and Cook Information
| Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 2 hours |
| Total Time | 2 hours 15 minutes |
| Servings | 6-8 |
| Calories per Serving | Approximately 350-450 kcal |
| Difficulty | Easy/Beginner |
Ingredients
For the Stew:
- 2 lbs beef stew meat (chuck roast cut into 1-inch cubes; or use chicken/ground beef for variation)
- 3 Tbsp oil (vegetable or olive)
- 1 large onion, diced
- 3-4 garlic cloves, minced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 4-5 medium potatoes (Yukon gold or russet), peeled and cubed
- 1 cup frozen peas (or green beans/corn)
- 1 (28 oz) can crushed tomatoes or diced tomatoes
- 4 cups beef broth (or water + bouillon)
- 2 Tbsp tomato paste (optional, for richness)
- 1 tsp Italian seasoning (or mix of oregano, thyme)
- Salt and black pepper to taste
- Optional: 1 cup frozen mixed vegetables for extra bulk
Thickener (if desired):
- 2 Tbsp cornstarch + ¼ cup cold water (slurry)
Quick Nutrition Table (Per Serving – Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 kcal |
| Carbohydrates | 35g |
| Protein | 30g |
| Fat | 15g |
| Fiber | 6g |
| Sodium | 800mg |
Step-by-Step Instructions
- Brown the meat (10 minutes): Heat oil in a large Dutch oven or pot over medium-high. Season beef with salt/pepper. Brown in batches (5-7 minutes) for flavor. Remove to plate.
- Sauté veggies (5 minutes): In same pot, add onion, garlic, carrots, celery. Cook until softened (5 minutes).
- Build flavor (2 minutes): Stir in tomato paste and Italian seasoning; cook 1 minute.
- Add liquids & meat (2 minutes): Return beef to pot. Pour in tomatoes, broth. Bring to boil.
- Simmer (1.5-2 hours): Reduce to low, cover, simmer until beef is tender (1.5-2 hours). Stir occasionally.
- Add potatoes & veggies (20-30 minutes): Add potatoes and frozen veggies. Simmer until potatoes are fork-tender.
- Thicken if desired (5 minutes): Mix cornstarch slurry; stir in and simmer 5 minutes to thicken.
- Taste & serve: Adjust seasoning. Serve hot with crusty bread.
(Suggest additional images: Pot simmering – alt text: ‘Mulligan stew simmering with beef and vegetables’; Close-up bowl – alt text: ‘Hearty bowl of homemade Mulligan stew’.)
Cooking Tips
- Tender beef: Low, slow simmer—don’t rush.
- Flavor layers: Brown meat first for depth.
- Veggie flexibility: Use whatever’s in the fridge (corn, green beans, peas).
- Thicker stew: Mash a few potatoes or add slurry.
- Slow cooker: Brown meat first, then cook on low 6-8 hours.
- Instant Pot: Sauté mode for browning, pressure cook 35 minutes + natural release.
- No waste: Great for leftovers or scraps.
Serving Ideas
- Classic: With crusty bread or biscuits for dipping.
- Family style: In deep bowls with extra herbs.
- Lighter: Over rice or with side salad.
- Cold weather: Pair with cornbread.
- Meal prep: Portion for lunches all week.
Storage & Reheating Tips
- Fridge: Airtight container up to 4 days.
- Freezer: Up to 3 months; thaw overnight.
- Reheat: Stovetop or microwave; add broth if thickened.
Variations & Substitutes
| Original Ingredient | Variation/Substitute | Why It Works |
|---|---|---|
| Beef stew meat | Chicken or ground beef | Lighter or quicker cook. |
| Potatoes | Sweet potatoes | Sweeter twist. |
| Frozen veggies | Fresh or canned | Use what’s available. |
| Beef broth | Vegetable broth | Vegetarian version. |
| Tomato base | No tomatoes (Irish style) | Lighter broth. |
| Herbs | Fresh thyme/rosemary | Deeper aroma. |
Healthier Options & Nutrition
Use lean beef or turkey, more veggies for lower calories. High-protein, fiber-rich comfort food.
Full Nutrition Table (Per Serving – Approximate)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 400 kcal | 20% |
| Total Fat | 15g | 19% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 80mg | 27% |
| Sodium | 800mg | 35% |
| Total Carbohydrates | 35g | 13% |
| Dietary Fiber | 6g | 21% |
| Sugars | 8g | – |
| Protein | 30g | 60% |
| Vitamin A | 6000 IU | 120% |
| Vitamin C | 30mg | 33% |
| Calcium | 80mg | 6% |
| Iron | 4mg | 22% |
Expert Notes
From a professional home chef perspective:
- Depression-era roots: Use scraps—perfect for leftovers.
- Browning key: Builds rich flavor base.
- Slow cook: Low heat tenderizes tough cuts.
- Veggie timing: Add root veggies early, frozen late.
- Seasoning: Taste at end—broth/salt levels vary.
- Irish influence: Beef version of classic lamb stew.
FAQs
What is Mulligan stew?
A hearty, adaptable beef and vegetable stew from the Depression era, often called “hobo stew” for using whatever ingredients were available.
Why is it called Mulligan stew?
Named after a common Irish surname—it’s an American adaptation of Irish beef stew, popularized during hard times.
Can I make Mulligan stew vegetarian?
Yes—use vegetable broth, beans/lentils instead of meat, and load up on veggies.
How to thicken Mulligan stew?
Simmer uncovered, mash some potatoes, or add cornstarch slurry.
What meat is best for Mulligan stew?
Beef chuck or stew meat for tenderness; chicken or ground beef for quicker versions.
Slow cooker instructions?
Brown meat first, then cook on low 6-8 hours.
Is Mulligan stew the same as beef stew?
Similar but more casual—often uses more veggies and is “thrown together.”
How long does Mulligan stew last?
Fridge 4 days; freezer 3 months.
Conclusion:Mulligan stew recipe
This Mulligan stew recipe is pure comfort—tender meat, hearty veggies, and rich broth in one pot. It’s forgiving, budget-friendly, and perfect for cold days or using leftovers. Make a big batch and enjoy the warmth. Share your twists—we love seeing your versions!
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