John Mulligan's Mulligan Stew

Hearty, rustic, and bursting with flavor, John Mulligan's Mulligan Stew is the ultimate comfort food for cozy evenings. This classic stew is crafted with tender, seared chunks of beef chuck roast simmered to perfection in a rich broth of red wine, beef stock, and Worcestershire sauce. Packed with fresh vegetables like carrots, celery, and potatoes, and seasoned with aromatic garlic, thyme, and bay leaves, this dish delivers layers of robust, savory goodness in every bite. The addition of frozen peas at the end adds a pop of sweetness and color, perfectly rounding out this one-pot wonder. Easy to prepare yet deeply satisfying, this stew pairs wonderfully with a slice of crusty bread for dipping. Whether you're feeding a crowd or meal-prepping for the week, this slow-cooked, homestyle classic will leave everyone coming back for seconds.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lbs beef chuck roast (cut into 1-inch cubes)
• 2 tbsp olive oil
• 1 medium yellow onion (diced)
• 4 cloves garlic (minced)
• 4 large carrots (peeled and cut into chunks)
• 3 stalks celery stalks (sliced)
• 5 medium potatoes (peeled and cubed)
• 3 tbsp tomato paste
• 5 cups beef stock
• 1 cup red wine
• 2 tbsp Worcestershire sauce
• 2 leaves bay leaves
• 4 sprigs fresh thyme
• 1 cup frozen peas
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Season the beef cubes generously with salt and pepper, then brown them in batches. Remove the seared beef and set aside.

Step 3

Reduce the heat to medium and add the diced onion to the pot. Sauté until softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the tomato paste to the pot, stirring well to coat the onions and garlic. Cook for 2-3 minutes to deepen the flavor.

Step 6

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer until reduced by half, about 5 minutes.

Step 7

Return the seared beef to the pot, then add the beef stock, Worcestershire sauce, bay leaves, and thyme sprigs. Bring the stew to a gentle boil.

Step 8

Reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally.

Step 9

Add the carrots, celery, and potatoes to the stew. Cover and continue to simmer for 30-40 minutes, or until the vegetables are tender.

Step 10

Stir in the frozen peas and simmer for an additional 5-10 minutes.

Step 11

Taste and adjust seasoning with salt and pepper as needed.

Step 12

Remove the bay leaves and thyme sprigs before serving.

Step 13

Ladle the stew into bowls and serve hot with crusty bread or biscuits, if desired.

Nutrition Facts

Serving size	(4009.3g)

Amount per serving	% Daily Value*
Calories	3803.2

Total Fat 214.7g	0%
Saturated Fat 78.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 635.0mg	0%
Sodium 8178.2mg	0%
Total Carbohydrate 233.2g	0%
Dietary Fiber 36.3g	0%
Total Sugars 50.8g
Protein 218.4g	0%

Vitamin D 0IU	0%
Calcium 572.5mg	0%
Iron 38.6mg	0%
Potassium 8470.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 23.4%

Carbs: 24.9%