Mulligan Stew


  • 1 1/2 lbs ground beef
  • 1 medium onion, diced
  • 1 cup celery, chopped about 3 stalks
  • 2 cups carrots, diced about 3 medium carrots
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups low sodium beef broth
  • 2 beef bouillon cubes
  • 2 15-ounce cans tomato soup
  • 1 14.5 can diced tomatoes do not drain
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1 teaspoon cajun seasoning
  • 2-3 cups Russet potatoes
  • 2 cups frozen corn
  • 1 1/2 cups frozen peas
  • 2 cups green beans fresh or frozen
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


Step 1: Heat a large Dutch oven or pot on medium-high heat and add the ground beef cook for 4-5 minutes just until starting to brown.

Step 2: Add in the onion, celery, carrots, and garlic, and cook another 4-5 minutes.

Step 3: Sprinkle in the flour stir and cook for about 30 seconds.

Step 4: Pour in the beef broth, bouillon cubes, tomato soup, diced tomatoes, Worcestershire sauce, hot sauce and cajun seasoning and mix until combined.

Step 5: Add in the potatoes, corn, peas and green beans cover and let simmer over medium low heat for 1 1/2 – 2 hours.

Step 6: Add the salt and pepper or more to taste.

Nutrition Facts:

Yield: 6  | Estimate the nutritional information for each serving:

Calories: 417kcal | Carbohydrates: 28g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 775mg | Potassium: 956mg | Fiber: 3g | Sugar: 2g | Vitamin A: 423IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 4mg

Recipe notes and helpful tips:

If you prefer a thinner stew just add a little more beef stock to the stew to your desired consistency.

Cut your potatoes into same-size cubes so they cook evenly.

Consider making a double batch to freeze for a quick and easy weeknight meal.

You can use tomato sauce if you prefer instead of tomato soup but it has a bit of sugar in it so the flavor will change slightly without it. V-8 juice is also a great substitution.

Crock pot directions: Brown the ground beef in a large skillet then add it to the slow cooker followed by the rest of the ingredients and cook on high for 2-3 hours or low 5-6 hours.

Frequently Asked Questions (FAQs):

1. Can I use ground turkey or chicken instead of ground beef?

Yes, you can substitute ground turkey or chicken for the ground beef if you prefer a lighter meat option. The stew will have a different flavor profile, but it can still be delicious.

2. What is cajun seasoning, and can I make it at home?

Cajun seasoning is a spice blend commonly used in Louisiana cuisine. It typically includes ingredients like paprika, cayenne pepper, garlic powder, onion powder, and various herbs and spices. You can make your own Cajun seasoning by combining these spices to your taste or purchase it pre-made at most grocery stores.

3. How can I adjust the spiciness of the stew?

The level of spiciness in the stew primarily comes from the hot sauce and Cajun seasoning. To make the stew milder, you can reduce or omit these ingredients. Conversely, if you prefer more heat, you can increase the amount of hot sauce or Cajun seasoning.

4. Can I use fresh vegetables instead of frozen ones?

Yes, you can use fresh vegetables instead of frozen. Feel free to use fresh green beans, corn, and peas. Adjust the cooking time accordingly to ensure the vegetables are cooked to your desired tenderness.

5. Do I need to peel the Russet potatoes before adding them to the stew?

Whether or not to peel the potatoes is a matter of personal preference. You can peel them for a smoother texture or leave the skins on for added flavor and texture. Just be sure to wash and scrub them thoroughly if you choose to keep the skins.