Mulligan Stew – Savory and Hearty

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 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.

two-dishes-of-mulligan-stew

Why do they call it 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.

Ingredients for Mulligan Stew

  • 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

Instructions for Mulligan 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.
mulligan stew - irish side dishes
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5 from 4 votes

Mulligan Stew

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

Irish Side Dishes to Serve With a Mulligan Stew Recipe

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

More to go with your Mulligan Stew

If you’re looking for something a little sweeter, try our Kings Hawaiian Bread Copycat Recipe.

Looking for something different? Try pairing your stew with an Auntie Anne’s Copycat Pretzel!

Have Questions or comments? Leave them in the comments below. Until next time: Stay salty, and sweet 😉

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