Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

mulligan stew

(1 rating)
GINSHERER avatar
Recipe by
GENEVIEVE STOKES-YOUNG
@GINSHERER
CONWAY, MO

This was a HUGE treat for my family when I was growing up. My Grandma Cleo Stokes made it by saving up leftover veggies (She kept a large container in the freezer), then making a huge batch! It took a while, but I got the ingredients from her! I use canned vegetables because I usually decide to make it at the spur of the moment, when I have a beef roast cooked. I use the broth from the roast, but I've bought roast beef from a deli and used canned broth and it was still good. Dad commented the last time I made it, "The best thing about having roast is getting to have stew later!"

►
(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For mulligan stew

  • 3 lb
    roast beef, cut in pieces
  • 1 md
    onion, chopped
  • beef broth
  • 2 md
    russet potatoes, peeled and cut up
  • 1 can
    mixed vegetables (like veg all)
  • 1 can
    green beans
  • 1 can
    corn
  • 1 can
    green peas
  • 8 oz
    can lima beans
  • 3 Tbsp
    prepared yellow mustard
  • 2 or 3
    bay leaves, dried
  • 1 can
    tomato sauce
  • 1 can
    tomatoes, canned and chopped, with liquid

How To Make mulligan stew

  • 1
    I use leftover roast beef that I've seasoned with salt, pepper, bay leaf (two, usually) and onion. When the meat is cooled enough, I cut it in pieces that are about bite size. I usually cook roasts with potatoes and carrots and cut them up and add them to the stew. If you do this, you don't need the potatoes listed in the ingredients.
  • 2
    Use a large crock pot or big stew pot. Add the roast beef, broth and the remainder of the ingredients and mix well. I use 15 oz cans of everything except the lima beans, but sometimes I use 8 oz cans when I don't want a huge batch.
  • 3
    I start cooking on high if I'm using a crock pot, then turn it to low after an hour and let it simmer all day if I'm fixing it for supper that night. I leave it on high if I want to serve it sooner than that. Stir occasionally when it's on high.
  • 4
    If using a stew pot, start it on medium and keep an eye on it. When it's boiling, turn it down and let it simmer, stirring occasionally for 3 or 4 hours
  • 5
    Serve with crackers, cheese, corn bread.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT