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Mulligan Stew

Mulligan stew is a hearty American-style pot of mixed beef, smoked sausage, potatoes, cabbage, and beans simmered until tender. This stovetop method builds deep flavor with browned beef, garlic sauté, and a long covered simmer for a rich, comforting broth.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef, sausage, and seasonings
  • 1.5 lb beef chuck Cut into 1-inch cubes.
  • 0.5 lb smoked sausage Slice into bite-size pieces.
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
Aromatics and liquids
  • 1 onion Dice the onion.
  • 3 cloves garlic Minced.
  • 1 can (14.5 oz) diced tomatoes
  • 6 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
Vegetables and beans
  • 1 lb potatoes Cubed.
  • 3 carrots Sliced.
  • 2 cup cabbage Chopped.
  • 1 cup corn kernels
  • 1 can (15 oz) kidney beans Drained.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Season the beef chuck cubes with salt and black pepper, then brown them in vegetable oil in a Dutch oven over medium-high heat, stirring, until browned. Brown the sausage slices briefly with the beef, then set the meat mixture aside.
Sauté aromatics
  1. In the same Dutch oven, cook the diced onion over medium heat for 4 minutes, stirring, until softened. Add the minced garlic and cook for 30 seconds, just until fragrant.
Simmer the base
  1. Add diced tomatoes, beef broth, Worcestershire sauce, dried thyme, the browned beef, and the sausage to the pot. Cover and simmer at a steady low bubble for 1 1/4 hours.
Cook the vegetables
  1. Add the cubed potatoes, sliced carrots, and chopped cabbage, then stir to distribute evenly. Cover and simmer for 30 minutes, until the potatoes start to turn tender.
Finish with corn and beans
  1. Stir in the corn kernels and drained kidney beans, then bring back to a simmer. Cover and simmer for 10 minutes more, until everything is hot and the vegetables are tender.
Season and serve
  1. Taste and season to taste with additional salt and black pepper as needed. Serve hot.

Notes

For the best flavor, keep the simmer steady (small bubbles, not a hard boil) during the 1 1/4-hour covered simmer so the broth stays rich. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 3 months (thaw overnight in the fridge and reheat gently). For a lighter option, use turkey sausage and swap half the beef broth for low-sodium broth to reduce saturated fat and sodium.