Mulligan Stew

Originally mulligan stew was made by drifters and hobos with whatever food they could get their hands on, but it has gradually come to represent a variation of Irish beef stew, often served as a St. Patrick’s Day dish.

Mulligan Stew

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IngredientsMulligan Stew

  • 2 tablespoons all-purpose flour
  • 1 pound beef brisket, cut into 1″ cubes
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 8 ounces fresh mushrooms, sliced
  • 6 cloves garlic, finely diced
  • 6 ounces tomato paste
  • 2 cups beef broth
  • 12 ounces stout beer
  • 6 large carrots, peeled and cut into 1″ chunks
  • 2 large potatoes, peeled and cut into 1″ chunks
  • 2 tablespoons fresh parsley, chopped


  • 1 tablespoon corn starch
  • 1 tablespoon cold water


  1. Coat cubed beef in flour. In a large skillet or Dutch oven over medium high heat, add oil and brown beef on all sides. Remove beef from skillet.
  2. Sauté sliced mushrooms and onions over medium heat for 3 to 4 minutes. Add beef, tomato paste, beef broth, beer, potatoes, and carrots. Simmer covered for one hour.
  3. If needed, thicken by mixing cold water and corn starch together and stirring corn starch mixture into the stew.
  4. Garnish with parsley and serve.

Serve with Irish Soda Bread


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