Mulligan Stew

Serves 6

overhead photo of three bowls of mulligan stew3 Tbsp. olive oil1 ½ pounds beef stew meat cut into 1 ½-inch cubes1 ½ tsp. Morton kosher salt
1 tsp. black pepper
1 medium yellow onion, chopped
3 cloves garlic, minced
2 Tbsp. tomato paste
3 cups low-sodium beef broth
2 Tbsp. Worcestershire sauce
½ tsp. white or black ground pepper
½ tsp. smoked paprika
½ tsp. dried rosemary
½ tsp. dried oregano
2 bay leaves
3 Yukon Gold potatoes, peeled and cubed
3 large carrots, peeled and chopped
1 cup frozen green beans
1 cup frozen peas
1 cup frozen corn
3 Tbsp. cornstarch, dissolved in 3 Tbsp. water
Fresh parsley for garnish

  1. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. 
  2. Add the beef to the pot. Season with salt and pepper. Sear until browned on all sides.
  3. In the same pot, add the chopped onion and sauté for about 3 to 4 minutes, until the onion is translucent. 
  4. Add the minced garlic and cook for 1 minute, until fragrant. 
  5. Stir in the tomato paste and cook for 2 minutes to enhance the flavor. 
  6. Stir in the beef broth and Worcestershire sauce, followed by the white pepper, smoked paprika, dried rosemary, oregano and bay leaves. 
  7. Cover the pot and let the stew simmer over low heat for about 1 hour, or until the beef is very tender. 
  8. Add the potatoes and carrots and continue to simmer for an additional 20 to 25 minutes, or until they are just tender. 
  9. Stir in the frozen green beans, frozen green peas and frozen corn. Let the stew cook for another 8 to 10 minutes. 
  10. In a small bowl, whisk the cornstarch in the water to create a slurry. Slowly pour the cornstarch slurry into the stew while stirring continuously. Let the stew simmer for 5 minutes to thicken. If you prefer a thinner broth, use less slurry or leave it out entirely. 
  11. Taste test and add more salt and pepper, if needed. Remove the bay leaves. 
  12. Serve hot with chopped fresh parsley sprinkled over the top of the individual bowls.

Ready: It’s a cozy one-pot meal that’s easy to adapt with your favorite veggies or whatever you have on hand!
Set: To freeze Mulligan Stew, place it in a freezer-safe Ziploc bag or container. Thaw the stew in the fridge before reheating it.
Go! You can ladle portions of Mulligan Stew over wide pasta or egg noodles for an even heartier meal.