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.
Beef and Mushroom Mulligan Stew
Beef, mushrooms and mixed vegetables simmer together in a light tomato broth.
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
Adapted from A Spicy Perspective’s Mulligan Stew. Use beef chuck for this version. Cooking time is an estimate: wait until the beef yields easily to a fork before adding potatoes.
Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).
Tried this recipe?
Let us know how it was!Adapted from A Spicy Perspective’s Mulligan Stew.