Mulligan Stew Recipe
Mulligan stew is a free-for-all and easy to make delicious hearty soup crammed with meat and vegetables in a tasty beef broth.
During the depression, this catch-all meal was assembled by whatever anyone could scrounge up. Each person would be responsible for gathering an ingredient and adding it to the stew and would be shared amongst those people.
It was said that they would add the ingredients to a large coffee tin and heat it over a fire to cook it. Humble way of being able to eat, but necessary for feeding oneself.
Ingredients for this recipe:
• 3 tablespoons oil
• 2 pounds cut up beef stew meat
• 1 ½ pounds cut up boneless skinless chicken breasts
• 2 peeled and small diced yellow onions
• 96 ounces beef stock
• 6 peeled sliced carrots
• 6 stalks sliced celery
• 1 pound trimmed green beans
• 3 pounds peeled and large diced russet potatoes
• 3 cups corn kernels
• 2 cups lima beans
• 28 ounces canned crushed tomatoes
• ¼ cup chopped fresh parsley
• sea salt and fresh ground pepper to taste
Serves 24
Prep Time: 20 minutes
Cook Time: 70 minutes
Procedures:
1. In a very large pot over medium-high heat add in 2 tablespoons of oil and cook the beef stew meat until browned, which takes about 4-6 minutes. Remove and set aside.
2. Add the remaining 1 tablespoon of oil to the pot and cook the chicken until browned and cooked through, which takes about 4-6 minutes. Remove and set aside.
3. Add the onions to the pot and brown over medium-low heat while stirring every 1-2 minutes, which takes about 10 minutes.
4. Add the cooked beef and chicken back into the pot along with the beef stock and cook for 30 minutes over medium heat to help tenderize the meats.
5. Place in the carrots, celery, green beans, potatoes, corn, lima beans, and tomatoes and cook for 20-25 minutes over medium-low heat or until tender.
6. Finish with parsley, salt and pepper and serve.
Chef Notes:
Make-Ahead: Soup and stew will always taste better over time so make this soup up to 1 day ahead of serving it.
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.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw it for 1 day in the refrigerator before reheating.
It’s important to make this recipe in steps to pull as much flavor into it as possible.
When cooking the meat be sure to cook it past the point where moisture is released into the pot so that it can brown up properly.
It’s a great time prep up all of the vegetables while the beef and chicken are stewing in the beef stock for 30 minutes.
Recipe Video:
