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Special Mulligan Stew Recipe

Mulligan Stew is popular because of its simplicity of preparation. You can make a tasty stew with some easily available ingredients, mostly the leftover food items at your home.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 50 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 476 kcal


  • Large heavy skillet or Dutch Oven


To Marinate Meat:

  • 1/ 3 cup all-purpose flour
  • 1/ 2 teaspoon onion powder
  • 1/ 2 teaspoon garlic powder
  • 1/ 4 teaspoon fresh ground pepper

To Cook Stew:

  • 1 lb beef stew meat2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 2 cups low sodium beef broth
  • 1 / 2 teaspoon dried oregano
  • 1 / 4 teaspoon dried basil
  • 1 / 4 teaspoon dried marjoram
  • 2 medium gold potatoes cubed
  • 9 lb frozen mixed vegetables (corn, carrots, peas, and green beans)


  • Start by preheating the oven to 350 degrees.
  • Take flour, onion powder, garlic powder, and finely ground black pepper in a big zipper closed bag and shake well. Add beef stew meat to the mixed spices and shake well so that the meat gets a coating of spices.
  • Add 1 tablespoon vegetable oil to a Dutch oven placed over medium heat. Remove the beef from the bag and add to the pan. Keep the spice mixture left in the bag. Fry beef to brown on all sides and transfer to plate.
  • Heat 1 tablespoon vegetable oiling the Dutch oven over medium heat. Add chopped onion and cook for 3-4 minutes. Sprinkle the remaining spice mixture and cook for 2 minutes with continuous stirring. Now add oregano, basil, and marjoram and cook for 30 seconds. You need to continuously stir for 2 minutes and finally add the browned beef to the pan. Cover the pan and leave in the oven for 1 hour.
  • Add all the vegetables to the pot and place them back in the oven to cook for another 30 minutes. Once the stew is finely cooked remove it from the oven and serve with bread and butter.


To enjoy the best taste, make the stew 1 day ahead of serving it.