Mulligan Stew Recipe

My favorite (soon to be yours) Mulligan stew recipe for those long cold winter nights.

mulligan stew in bowl with parsley

It doesn’t matter the time of year, sometimes there is nothing better than a hearty soup or stew. So if you don’t have a Mulligan  Stew or soup in your meal rotation, now is a good time to start. 

Trust me, your family, spouse, roommates even, will thank you. Because when you really look at it, what is stew? It’s comfort. And if there is anything we can always use more of, is a little TLC.

What is Mulligan Stew?

Lots of people have their own version of this stew. And whether it is Irish or not I think is still up for debate. My good friend, who actually is Italian and not Irish, taught me how to make this. 

So I went looking for this answer. Because it seems like no one in my house wants to eat anything lately if they don’t ask a million questions (but that’s another story). 

What I did find was that Mulligan Stew is also referred to as Mulligan’s beef stew, Irish stew, community stew, and even hobo stew!

So in short, I don’t know exactly why it’s called Mulligan’s Stew. But if you know, please share!

What kind of meat is in Mulligan Stew?

What I do know about this stew is that it’s delicious and versatile. One of my favorite things about any Mulligan Stew recipe really, is its versatility. 

At the end of the day, this is really a choose-your-own adventure type recipe. You can really use any type of stew meat you want: Bottom Round Roast or Rump Roast, Chuck Roast or Chuck Shoulder. You get the idea.

How to Make Mulligan Stew

Ingredients

  • 3 tbsp. neutral oil such as canola oil
  • 1.5-2 lbs. boneless stew meat (depending on your desired ratio of meat to veggies you want)
  • 2-2.5 tbsp. flour (And more for thickening stew.)
  • 3 tbsp. butter
  • 2 onions, chopped
  • 3 cloves of garlic, minced
  • 8 oz of  dry red wine (or 8oz of tomato paste)
  • 1 bottle or can of root beer 
  • 6 medium-sized potatoes, cubed
  • 4 carrots, sliced
  • Salt and pepper to taste
  • 2 bay leaves (or a bay leaf substitute)

Instructions for Stew

  1. Heat oil in a large dutch oven until hot, sauté the stew meat for two minutes on medium high heat, then add flour and cook until brown. Remove meat from the pot, place on a plate, and set aside.
  2. Add chopped onions and sauté in the leftover fat and bits in the pan from the stew meat on medium heat. When about halfway cooked (a little soft), add your butter, minced garlic cloves, and paprika. Cook until the onion is brown.
  3. Add wine, reduce to low heat and let simmer for 10 minutes uncovered.
  4. Add vegetables (potatoes and carrots) to the pot and  put the beef stew meat back into the pot. Then pour the root beer over the top.
  5. Add bay leaves and cover. Simmer on low for three hours. Check your pot every so often to make sure it hasn’t come to a boil. (I say this from experience!)
  6. Season with salt and pepper to taste. This is also where you can whisk in additional flour if you’d like a thicker stew. Just make sure to do it slowly and let it cook and incorporate a bit before serving. If thickening stew or soup with flour makes you nervous, put the flour in a tablespoon from the liquid from the stew. Then slowly incorporate the flour mixture back into the entire pot. It’s less intimidating this way.
closeup of mulligan stew in bowl with parsley
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5 from 7 votes

Mulligan Stew Recipe

One of my favorite things about any Mulligan Stew recipe really, is its versatility. Choose your stew meat, what fresh and root veggies you want to add, and don't forget the root beer.
Prep Time10 mins
Cook Time3 hrs 30 mins
Course: Dinner
Cuisine: American
Keyword: Beef Stew, Mulligan Stew, Mulligan Stew Recipe, soup, stew
Servings: 8 servings
Calories: 566kcal
Author: Heather

Equipment

Ingredients

  • 3 tbsp Neutral oil Such as canola oil
  • 1 ½ – 2 lbs Boneless stew meat Depending on your desired ratio of meat to veggies you want, add more or less meat.
  • 2-2 ½ tbsp all-purpose flour More for thickening stew.
  • 3 tbsp Salted butter
  • 2 Onions Chopped
  • 3 cloves Garlic Minced
  • 8 oz Dry red wine Or 8oz of tomato paste
  • 1 bottle Root beer
  • 6 Medium-sized potatoes Cubed
  • 4 Carrots Sliced
  • Salt and pepper To taste
  • 2 Bay leaves

Instructions

  • Heat oil in a large dutch oven until hot, sauté the stew meat for two minutes on medium high heat, then add flour and cook until brown. Remove meat from the pot, place on a plate, and set aside.
  • Add chopped onions and sauté in the leftover fat and bits in the pan from the stew meat on medium heat. When about halfway cooked (a little soft), add your butter, minced garlic cloves, and paprika. Cook until the onion is brown.
  • Add wine, reduce to low heat and let simmer for 10 minutes uncovered.
  • Add vegetables (potatoes and carrots) to the pot and  put the beef stew meat back into the pot. Then pour the root beer over the top.
  • Add bay leaves and cover. Simmer on low for three hours. Check your pot every so often to make sure it hasn't come to a boil. (I say this from experience!)
  • Season with salt and pepper to taste. This is also where you can whisk in additional flour if you’d like a thicker stew. Just make sure to do it slowly and let it cook and incorporate a bit before serving. If thickening stew or soup with flour makes you nervous, put the flour in a tablespoon from the liquid from the stew. Then slowly incorporate the flour mixture back into the entire pot. It's less intimidating this way.

Notes

If you’re using tomato paste instead of wine you might want to add a half cup of water or beef broth as well so there is enough liquid in your pot. 
What is great about this stew is that it really works with any type of stew meat. From beef to lamb, it all works (Though I don’t recommend using chicken). Just keep in mind that some protein is naturally more fatty than others. So if you’re using a leaner cut of meat you might want to add a little extra fat to the recipe. Try an extra tablespoon of butter or oil. 
If you want to make this in a slow cooker or crock pot you absolutely can! You can even put it in your Instant Pot. Here’s a great recipe on how to convert slow cooker recipes to your Instant Pot

Nutrition

Calories: 566kcal | Carbohydrates: 42g | Protein: 48g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 185mg | Potassium: 1492mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5232IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 6mg

Mulligan stew FAQs

Can you make Mulligan stew in a crockpot?

You absolutely can make Mulligan stew in a crockpot, slow cooker or Instant Pot. you’ll just need to adjust your cooking times.

For a crockpot or slow cooker: First, brown the meat and onions in a pan. Then transfer them to, along with the rest of the ingredients to your slow cooker. Cook on low for 6-7 hours.

For an Instant Pot: Brown your meat and onions directly in your Instant Pot in saute mode. Then add the rest of your ingredient. Stir well, then cook your stew on manual pressure for 6 minutes.

How do you store Mulligan stew?

Like any soup or stew, store your beef stew in an airtight container in the refrigerator. One important thing to note is that to prevent bacteria from growing, the U.S. Department of Agriculture (USDA) recommends subdividing your stews or soups into smaller portions before putting in the fridge or storing them in a shallow dish.

How long will my Mulligan stew last?

Stored appropriately, your stew should last 3 to four days in the refrigerator.

Can I freeze Mulligan stew?

You can definitely freeze this stew. Store, again, in an airtight container, Mulligan stew will last up to 3 months. Any longer than that and you take the risk of freezer burn and affecting the texture of your meat and veggies.

Stew side dishes

Try a few of our favorite Irish Side Dishes to pair with your Mulligan Stew.

Colcannon

Irish Soda Bread

Russet Potatoes

Air Fryer Green Beans

Have questions or comments about this Mulligan stew recipe? Leave them in the comments below.

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3 thoughts on “Mulligan Stew Recipe”

  1. 5 stars
    My grandma used to make this and was looking for a recipe. I never knew there was root beer in it. But I asked my mom and she confirmed so I gave it a go for a date night with a new girl the other night. She was IMPRESSED! I got another date 😀

    Reply

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