Description
Mulligan Stew is a hearty, rustic stew traditionally made by combining whatever ingredients are on hand, resulting in a comforting and nourishing meal. This version features a medley of vegetables, beans, and savory herbs slowly simmered to meld flavors, perfect for a warming dinner any time of year.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, chopped
- 1 cup corn kernels
Beans and Stock
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups vegetable or chicken stock
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and black pepper to taste
Optional
- 1 cup canned diced tomatoes
- Chopped fresh parsley for garnish
Instructions
- Prepare the Vegetables: Start by washing, peeling, and chopping all the vegetables into bite-sized pieces to ensure even cooking and easy eating.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add Vegetables and Herbs: Add carrots, celery, potatoes, green beans, and corn to the pot. Stir in dried thyme, oregano, and bay leaves.
- Combine Beans and Stock: Pour in the drained kidney and black beans, followed by the vegetable or chicken stock. If using diced tomatoes, add them now.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes, or until all the vegetables are tender and flavors meld together.
- Season to Taste: Remove bay leaves, then season the stew with salt and pepper according to your preference.
- Serve: Ladle the mulligan stew into bowls and garnish with freshly chopped parsley if desired. Enjoy warm as a hearty meal.
Notes
- Mulligan Stew is highly versatile; feel free to add or substitute vegetables based on seasonal availability.
- For a richer flavor, use homemade stock or broth.
- This recipe can easily be made vegan by using vegetable stock and omitting any animal-based additions.
- Leftovers taste even better the next day as flavors continue to develop.
- Serve with crusty bread or over rice for a complete meal.
