You know that feeling when it’s cold outside and you need something warm and filling on the table fast? Hearty mulligan stew is exactly what your family’s been craving, a one-pot meal loaded with tender beef, colorful peppers, and potatoes that come together in about an hour and a half.
This stew has roots in using up what’s in your pantry, but I make mine with quality beef brisket and fresh vegetables because life’s too short for boring dinner. The best part? It tastes even better the next day, and your kitchen smells absolutely amazing while it simmers.
Whether you’re feeding a crowd on a weeknight or prepping something to reheat later, this recipe delivers comfort without the fuss.
Ingredients You'll Need
This stew builds flavor in layers, starting with browned beef and ending with a rich, savory broth. I’ve kept the ingredient list straightforward so you can focus on the cooking, not the shopping.
- Beef brisket: This cut gets tender and flavorful when simmered low and slow, which is exactly what we’re doing here.
- Bell peppers (red, yellow, green): The mix of colors adds sweetness and visual appeal, you can use whatever colors you have.
- Stout beer: It adds a subtle richness and depth that regular broth alone can’t match; don’t skip it.
- Potatoes and carrots: These are your hearty vegetables that make the stew filling and satisfying.
- All-purpose flour: A light coating on the beef helps it brown better and thickens the broth slightly as it cooks.
Making Hearty Mulligan Stew, Step by Step
Here’s how we build this stew from the ground up:
Step 1: Brown the Beef
Heat your oil in a large Dutch oven over medium-high heat. Toss your beef cubes lightly in flour, then brown them in batches until they’re golden on the outside, this takes about 5 minutes. Don’t crowd the pot; you want a nice sear, not steam. Set the browned beef aside on a plate.
Step 2: Sauté the Aromatics
In the same pot with the remaining oil and browned bits, add your chopped onion and all three bell peppers. Cook for about 5 minutes, stirring now and then, until the onion turns translucent and the peppers soften slightly. This is where the flavor foundation really starts.
Step 3: Build the Broth
Stir in your minced garlic and cook for about 30 seconds until fragrant. Pour in the beef broth, tomato paste, and stout beer, then add your cubed potatoes and carrots. Stir everything together and bring it to a gentle boil.
Step 4: Return the Beef and Simmer
Add your browned beef back into the pot and give everything a good stir. Lower the heat to medium-low and let it simmer gently for at least an hour, until the beef is fork-tender and the vegetables are soft. The longer it simmers, the more the flavors meld together.
Step 5: Finish and Serve
Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls, top with fresh parsley if you like, and serve alongside crusty bread or cornbread for soaking up every last drop of broth.
Serving Suggestions
- Serve with thick slices of crusty bread or garlic toast for soaking up the broth.
- Pair with cornbread on the side for a cozy, complete meal.
- Top each bowl with a dollop of sour cream and fresh chives for extra richness.
- Offer grated Parmesan cheese on the side so everyone can customize their bowl.
- More Comfort Food to round out the menu
Why This Recipe Works
- One pot, minimal cleanup, and dinner’s ready in under two hours.
- Packed with beef, vegetables, and a touch of stout beer for real depth of flavor.
- Freezes beautifully, so you can make extra and thank yourself later.
- Naturally satisfying and filling, no side dishes required, though crusty bread is always welcome.
- Flexible enough to swap in whatever vegetables you have on hand.
Nutrition Notes
This is a protein-and-vegetable-rich meal that’s naturally balanced, though it is hearty and satisfying by design.
Recipe FAQs
Can I make this stew in a slow cooker?
Absolutely! Brown the beef and sauté the onions and peppers on the stovetop first, then transfer everything to your slow cooker on low for 6-8 hours. The results are just as delicious.
What if I don't have stout beer?
Use another dark beer, red wine, or simply add more beef broth, the stew will taste slightly different but still be wonderful. The beer adds depth, but it’s not essential.
Can I use a different cut of beef?
Yes, chuck roast is a great alternative and often more affordable. Any cut that benefits from slow cooking will work beautifully in this stew.
How do I know when the stew is done?
The beef should be fork-tender and the potatoes and carrots should be soft but not falling apart. This usually takes about 1 to 1.5 hours of gentle simmering.
Easy Swaps
- Chuck roast works just as well as brisket and may be easier to find at your grocery store.
- If you don’t have stout, use beef broth or even water, the stew will still be delicious, just a bit lighter.
- Any color bell pepper works; use all red, all yellow, or whatever’s on sale.
- Fresh parsley can be swapped for fresh thyme or chives for a different herb note.
Tips From My Kitchen
- If you’re short on time, use a slow cooker: brown the beef and sauté the aromatics on the stovetop, then transfer everything to a slow cooker on low for 6-8 hours.
- Don’t skip browning the beef, those caramelized edges add serious flavor to the whole pot.
- Stout beer is worth seeking out, but a dark ale or even beef broth works if you can’t find it.
- Make this stew a day ahead; the flavors develop even more as it sits overnight in the fridge.
- Freeze individual portions in containers so you can grab a quick dinner on your busiest nights.
More Easy Recipes
Hearty Mulligan Stew
Ingredients
Equipment
Method
- 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.
