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Mulligan Stew

This Mulligan stew recipe simmers beef chuck in a savory tomato and beef broth until nearly fork-tender, then finishes with carrots, Yukon Gold potatoes, and peas. Browning the beef first builds a rich base for this hearty one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 lb beef chuck cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 carrots medium, peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 cup frozen peas

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the beef with the salt and pepper.
  3. Brown the beef in batches for 2 to 3 minutes per side.
  4. Transfer the browned pieces to a plate.
  5. Add the onion and celery to the pot and cook over medium heat for 5 minutes, stirring occasionally, until softened.
  6. Add the garlic and cook for 30 seconds.
  7. Stir in the flour and cook for 1 minute.
  8. Gradually stir in the broth, scraping up browned bits from the bottom of the pot.
  9. Stir in the tomatoes, Worcestershire sauce, thyme, and bay leaf.
  10. Return the beef and any accumulated juices to the pot.
  11. Bring the stew to a boil.
  12. Cover and simmer over low heat for 1 1/4 to 1 1/2 hours, stirring occasionally, until the beef is nearly fork-tender.
  13. Stir in the carrots and potatoes.
  14. Cover and simmer for 25 to 30 minutes, until the vegetables are tender and the beef is fork-tender.
  15. Stir in the peas and simmer uncovered for 3 to 5 minutes, until heated through.
  16. Remove the bay leaf and serve.

Notes

For the best flavor, brown the beef in batches without crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free version, use a gluten-free thickener in place of the flour.