If your fridge looks like a game of edible Tetris, you’re halfway to greatness. The mulligan stew recipe is proof that a little bit of this and a leftover scoop of that can turn into something that actually tastes like you meant to cook. It’s scrappy, it’s humble, and it somehow always works. People love it because it skips the rules and still wins dinner. Plus, it’s the perfect excuse to avoid waste and call it genius instead. Get The Recipe: Mulligan Stew
Ingredients in Mulligan Stew
For the graham crust, combine 1 cup of low-fat graham cracker crumbs, 2 tablespoons of granulated sugar replacement, and 4 to 5 tablespoons of unsweetened applesauce. The cheesecake filling includes 8 ounces of 1/3-less fat cream cheese, 2 cups of nonfat plain Greek yogurt, 3 eggs, and a 1-ounce box of sugar-free cheesecake pudding mix. Sweeten with 6 tablespoons of granulated sugar replacement and a pinch of salt. Add ¼ cup of lemon juice, 1½ tablespoons of lemon zest, and optionally, ½ teaspoon of lemon extract for extra brightness.
Brown the Beef
Season beef cubes with salt and pepper. Using the Sauté function on the Instant Pot, heat oil and brown the meat in batches for 4–5 minutes per side. Remove and set aside.
Sauté Aromatics and Veggies
In the same pot, sauté onion and celery for 3–4 minutes. Add garlic and cook for 30 seconds. Stir in carrots, green beans, red bell pepper, potato, and cabbage, and sauté for another 3–4 minutes.
Add Broth and Pressure Cook
Pour in beef broth and stir in oregano, dried parsley, marjoram, and bay leaf. Return the beef to the pot, close the lid, and cook on High Pressure for 25 minutes. Let it rest for 10 minutes (Natural Release), then manually release remaining pressure.
Stir in Peas and Serve
Open the lid, stir in peas, and cook for 5 minutes on Sauté. Remove bay leaf, adjust seasoning, garnish with fresh parsley, and serve hot.
Variations and Substitutions for Making Mulligan Stew
Mulligan Stew is incredibly flexible, making it easy to adapt based on what you have on hand. Swap the beef for ground turkey, chicken, or even plant-based meat to suit dietary needs. If you’re short on fresh veggies, frozen mixed vegetables work well and save time. For a richer flavor, add a splash of red wine or Worcestershire sauce while the stew simmers. You can also toss in beans like kidney or cannellini for extra protein and heartiness. Finally, instead of potatoes, try using sweet potatoes, turnips, or even barley for a creative twist.
Tips and Tricks for Making Mulligan Stew
This no-fuss stew embraces whatever you have in your fridge, staying true to its humble, resourceful roots. Toss in spinach, broccoli, scallions, or corn—whatever produce needs using up will work here. Be sure to sear the meat well for a richer flavor and a clearer, more polished-looking broth. To thicken the stew, you can stir in a tablespoon of cornstarch dissolved in cold broth, use a flour-water mix, or even a spoonful of mashed potatoes. Mulligan Stew freezes well too—perfect for prepping ahead; just reheat it slowly with a splash of water. Get The Recipe: Mulligan Stew
