Hearty Homestead Mulligan Stew

by February 15, 2026
1 minute read
Ingredients:
2 tablespoons olive oil
1 lb beef stew meat, cut into cubes
Salt and pepper to taste
1 large onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
3 potatoes, peeled and cubed
4 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas
1 cup frozen corn
2 tablespoons fresh parsley, chopped
Directions:
Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, and brown in the pot. Remove beef and set aside.
In the same pot, add onion and garlic, cooking until softened, about 5 minutes.
Return beef to the pot, adding carrots, potatoes, beef broth, diced tomatoes with their juice, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender.
Add frozen peas and corn, cooking for an additional 10 minutes. Remove bay leaf, and season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour 50 minutes | Total Time: 2 hours 10 minutes
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Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly. With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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