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Mulligan Stew Crock Pot Recipe

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Classic Mulligan Stew 12 Tomatoes
Classic Mulligan Stew 12 Tomatoes from 12tomatoes.com

Description

Mulligan Stew is a hearty, one-pot meal that is perfect for chilly days or when you need a comforting meal. It's full of flavor and lots of vegetables, and it's super easy to make in the slow cooker. This recipe calls for ground beef, but you can also use ground turkey or chicken. The vegetables can be whatever you have on hand, so it's a great way to use up whatever vegetables you have in the fridge or pantry. This stew is great for feeding a crowd or for meal-prepping for the week. Serve it with a side of crusty bread or over a bed of noodles for an easy, satisfying meal.

Prep Time

This recipe is incredibly easy to make and only takes about 10 minutes of prep time. Start by gathering all of the ingredients and chopping the vegetables. You'll want to make sure everything is cut into small, bite-sized pieces so they'll cook evenly in the slow cooker. Once everything is prepped, you're ready to get started.

Cook Time

Once everything is prepped, you'll need to set the slow cooker to low and cook for 6-8 hours. This will give the vegetables time to soften and the flavors to meld together. You may need to adjust the cook time depending on your slow cooker and the size of the vegetables. You'll know it's done when the vegetables are tender and the flavors have blended together.

Ingredients

  • 1 pound ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (14.5 oz) can beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes, optional
  • 1 bay leaf

Instructions

  1. In a large skillet over medium-high heat, cook the ground beef until it is no longer pink. Drain off any excess fat.
  2. Add the cooked beef, onion, garlic, carrots, celery, bell pepper, tomatoes, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, black pepper, salt, red pepper flakes (if using), and bay leaf to the slow cooker.
  3. Stir to combine.
  4. Cover and cook on low for 6-8 hours, or until the vegetables are tender.
  5. Discard the bay leaf before serving.
  6. Serve hot with crusty bread or over a bed of noodles.

Equipment

  • Large Skillet
  • Slow Cooker
  • Measuring Spoons
  • Knife and Cutting Board
  • Spatula

Notes

This recipe can be easily doubled to feed a larger crowd. You can also use whatever vegetables you have on hand. For a vegan version, substitute the beef with cooked lentils or beans.

Nutrition: Per Serving

  • Calories: 229
  • Fat: 10.3 g
  • Carbohydrates: 16.1 g
  • Protein: 18 g
  • Fiber: 3.2 g
  • Sugar: 4.7 g

Recipe Tips

  • This stew is great for meal-prepping. Make a batch on the weekend and you'll have tasty lunches and dinners for the week.
  • To keep the stew from drying out, make sure to use a high-quality beef broth.
  • For a spicier stew, add an extra pinch of red pepper flakes.
  • For a creamier stew, stir in a cup of heavy cream or half-and-half at the end of cooking.
  • This stew is also great with a can of drained and rinsed kidney beans or black beans.

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