Mulligan stew is a hearty and flexible dish with roots that echo the resourcefulness of early 20th-century Americans. Originally popularized during the Great Depression, this stew was a way to take whatever ingredients were on hand and transform them into a nourishing meal. This makes mulligan stew an excellent choice for those who enjoy some creativity in the kitchen or need to clean out the fridge. In this recipe, we'll focus on a beef-based version, rich in flavor and perfect for a satisfying dinner.

Mulligan stew pairs wonderfully with warm, crusty bread or a simple green salad. You might also enjoy serving it alongside a smooth mashed potato or over a bed of fluffy rice to soak up the delicious broth. For a drink pairing, a robust red wine or a crisp, cold beer can complement the earthy flavors of the stew.

Servings: 6-8

2 lbs beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup dry red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
4 large carrots, peeled and sliced
3 medium potatoes, peeled and diced
2 cups fresh or frozen green beans, cut into 1-inch pieces
Salt and pepper to taste

Heat the vegetable oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides. Do this in batches if necessary to avoid overcrowding the pan.

Once the meat is browned, remove it from the pot and set aside.

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Return the beef to the pot, and add the beef broth, red wine (if using), tomato paste, thyme, and bay leaves. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the meat is just beginning to become tender.

Add the sliced carrots, diced potatoes, and green beans to the pot. Season with salt and pepper to taste.

Cover and continue to simmer for another 30-40 minutes, or until the vegetables are tender and the meat is fully cooked.

Remove bay leaves before serving. Adjust seasoning with more salt and pepper if needed.

For a lighter version, substitute chicken or turkey for the beef and use chicken broth instead of beef broth. Vegetarians can enjoy a similar version by omitting the meat entirely and adding more hearty vegetables like mushrooms, zucchini, or turnips. You can also experiment with herbs like rosemary or basil to tweak the flavor profile. If you prefer a thicker stew, mix a tablespoon of flour with a little water and add it during the last 15 minutes of cooking.

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