Mulligan Stew

This rustic Mulligan Stew, also known as Hobo Stew, is a classic old-fashioned American one-pot soup featuring tender beef and vegetables (potatoes, carrots, corn, peas, mushrooms) in a savory beef broth. Make it on the Stovetop, in the Slow Cooker, or in the Instant Pot.

What is Mulligan Stew?

Mulligan stew is an American classic soup that originated during the Great Depression. Originally known as “hobo stew,” Mulligan stew was a community meal made from any odds and ends of meat and vegetables people had on hand.

These days, Mulligan stew is usually made with beef stew meat, but it was originally made with chicken or any other protein that could be scrounged up. For more cozy comfort food ideas, also check out my Beef Bourguignon and Beef and Vegetable Soup.

High-Protein Well-Balanced Meal

Despite its humble beginnings, this Mulligan stew is quite nutritious. It’s packed with protein from the beef. It’s dairy-free, a good source of fiber, and relatively low-calorie when divided into 12 servings.

You can easily make it gluten-free by using gluten-free flour instead of all-purpose flour and making sure your Worcestershire sauce is gluten-free, or replacing it with gluten-free tamari or coconut aminos.

Why You’ll Love It

Easy to adapt: Since the recipe was originally based on using what you had on hand, Mulligan stew is great for using any vegetables and herbs you might have available. Whether it’s a partial bag of peas or lima beans in your freezer or a few potatoes leftover from making easy scalloped potatoesor sausage potato soup, use what you’ve got.
Makes great leftovers: Stews like this one and beef bourguignon often taste even better the next day! Don’t be afraid to save leftovers to enjoy for dinner or lunch later in the week.
Tons of flavor: Even though Mulligan stew has humble beginnings, I’ve added a few ingredients, such as a bit of tomato paste and red wine to improve flavor.
Flexible recipe: I made it on the stovetop and included instructions for the Slow Cooker and the Instant Pot. You can use (or add) chicken and use any veggies you like!

Ingredients

1 lb (450 g) lean beef stew meat, trimmed
3 medium potatoes, diced
2 cups frozen mixed vegetables
1 can (14.5 oz) diced tomatoes, no added sugar

Instructions

Add the beef, potatoes, mixed vegetables, and diced tomatoes to a slow cooker.
Season with salt, black pepper, garlic powder, and paprika, if desired. Add 1–2 cups of water or fat-free broth.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender.
Stir well and serve warm.

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