When the temperature outside begins to drop, we start reaching for hearty recipes that warm our families from the inside out—and this mulligan stew is our go-to. Mulligan stew is traditionally known as a way to use up leftover meats and vegetables in the fridge, but we like to serve this stew with crunchy peppers and cubed beef brisket. Trust us; it’s a hit every time it hits the dinner table.
You can prepare this in fewer than two hours on the stove top, or you can use a slow cooker on low to let it cook all day. Be sure to make enough of this filling, hearty stew for leftovers the next day!
- 2 tablespoons all-purpose flour
- 1 pound beef brisket, cut into 1-inch cubes with the fat trimmed
- 1 tablespoon cooking oil
- 1/2 cup onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/2 cloves garlic, minced
- 1 can beef broth
- 1 can tomato paste
- 1 cup stout beer
- 3 potatoes, cubed
- 3 carrots, cubed
- 1 tablespoon fresh parsley
- In a large Dutch oven, heat oil over medium-high heat.
- Roll the beef cubes in flour and brown them in the oil. Once browned, remove the meat from the pot.
- Sauté onion and bell peppers in the remaining oil in the pot until the onions are translucent.
- Add minced garlic, beef broth, tomato paste, beer, potatoes and carrots to the pot. Mix in browned beef and green beans, and bring the stew to a boil.
- Reduce heat and let stew simmer for at least 1 hour, or until the vegetables are tender.
- Garnish each bowl with parsley, if desired. Serve stew with French bread, cornbread or garlic toast.
Recipe adapted from Taste of Home