Menu Enter a recipe name, ingredient, keyword...

Mulligan Stew


Hearty main dish! Great for cold winter and fall days.

Rate this recipe 4.1/5 (9 Votes)


  • 1 Tablespoon vegetable shortening
  • 1 lb beef stew meat
  • 1 teaspoon salt
  • 1 small can tomato soup
  • 2 soup cans water
  • 6 carrots cut into chunks
  • 6 potatoes cut into 8ths
  • 2 medium onions cut into 4ths


Level of difficulty Average
Cost Average budget


Step 1

Cut beef into bite size pieces. In large dutch oven melt shortening and brown beef.

Step 2

Once meat is browned add salt, tomato soup, and water. Cover tightly and cook until meat is tender. Watch closely so doesn't cook dry.

Step 3

Add potatoes, carrots, and onions. Cover and cook until vegetables are tender and stew becomes thick.


Add water if needed when cooking meat. This is a thick stew with no broth. As the stew begins to thicken, watch closely and stir often as bottom can scorch.

You'll also love

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Review this recipe

Mulligan Stew Goulash