Soup · Stews
Beef and Mushroom Mulligan Stew
- Prep
- 20 minutes
- Cook
- 2 hours 30 minutes
- Total
- 2 hours 50 minutes
- Serves
- 8 approximate servings
Bring it to the table
About this recipe.
Beef, mushrooms and mixed vegetables simmer together in a light tomato broth.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 tbsp Olive oil
- 1 1/2 lb Beef chuck (cut into 1 1/2-inch cubes)
- 1 lb Mushrooms (halved)
- 1 cup Yellow Onion (chopped)
- 1 cup Celery (chopped)
- 1 cup Carrots (sliced)
- 3-4 cloves Garlic (minced)
- 2 tsp Italian seasoning
- 8 cups Beef broth (low sodium)
- 2 tbsp Tomato paste
- 2 cups Potatoes (peeled, cut into 1-inch cubes; drain any holding water)
- 1 cup Corn (frozen)
- 1 cup Peas (frozen)
- Salt (to taste)
- Ground Black Pepper (to taste)
Stew · Stovetop
A generous bowl with plenty of vegetables
Mushrooms, potatoes, corn and peas give this beef stew varied texture. Its light tomato broth keeps it spoonable, with tender beef at the center.
Adapted from A Spicy Perspective’s Mulligan Stew.
The cooking plan
How to make Beef and Mushroom Mulligan Stew.
Heat oil in a 6–8-quart heavy pot over medium-high heat. Season beef lightly and brown in batches, turning to color all sides. Transfer to a plate.
Soften mushrooms, onion, celery and carrots in the pot for 5–7 minutes. Stir in garlic, Italian seasoning and tomato paste for 1 minute.
Return beef and pour in broth. Bring to a boil, then cover and simmer gently for 1 1/2–2 hours, or longer until the beef is nearly fork-tender. Stir occasionally.
Add drained potato cubes and frozen corn. Cover and simmer for 20–30 minutes until potatoes and beef are tender. Add peas and simmer for their package cooking time, until fully heated. Taste and adjust salt and pepper.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Beef and Mushroom Mulligan Stew
Ingredients
1 tbsp Olive oil- 1 ½ lb Beef chuck cut into 1 1/2-inch cubes
- 1 lb Mushrooms halved
- 1 cup Yellow Onion chopped
- 1 cup Celery chopped
- 1 cup Carrots sliced
- 3-4 cloves Garlic minced
- 2 tsp Italian seasoning
- 8 cups Beef broth low sodium
- 2 tbsp Tomato paste
- 2 cups Potatoes peeled, cut into 1-inch cubes; drain any holding water
- 1 cup Corn frozen
- 1 cup Peas frozen
- Salt to taste
- Ground Black Pepper to taste
Instructions
- Heat oil in a 6–8-quart heavy pot over medium-high heat. Season beef lightly and brown in batches, turning to color all sides. Transfer to a plate.
- Soften mushrooms, onion, celery and carrots in the pot for 5–7 minutes. Stir in garlic, Italian seasoning and tomato paste for 1 minute.
- Return beef and pour in broth. Bring to a boil, then cover and simmer gently for 1 1/2–2 hours, or longer until the beef is nearly fork-tender. Stir occasionally.
- Add drained potato cubes and frozen corn. Cover and simmer for 20–30 minutes until potatoes and beef are tender. Add peas and simmer for their package cooking time, until fully heated. Taste and adjust salt and pepper.
Notes
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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