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Mulligan Stew

Submitted by: Tim Bleichroth




Mulligan stew is a big favorite for many gatherings because it's easy to make, and very flavorful. Here's

a recipe I have developed which makes the fixing very easy, and enjoyed by everyone who samples it. 


1-1/2 to 2 lb. beef briskets, cut into 1” pieces or smaller

1 Tbsp. vegetable oil

2 Tbsp. all purpose flour

8 ounces fresh mushrooms, chopped

1 medium yellow onion, chopped

1  12 oz.can tomato paste

3  large cans Homestyle Veg-All vegetables, undrained

2  15oz.cans sliced potatoes, undrained

2  15oz.cans beef broth

1  12oz stout beer

1 tablespoon garlic powder

1 tsp. black pepper (or to taste)




Coat beef in flour. In a large skillet over medium high heat, add oil and brown beef on all sides.  

Remove from skillet.

Sauté sliced mushrooms and onions over medium heat for 3 or 4 minutes.

In a large cooking pot, add all above ingredients.

Simmer covered for 2 hours

If needed, thicken by mixing 1 Tbsp. corn starch with one Tbsp. cold water, and stir into stew.