Mulligan Stew, known as hobo stew, is a chunky meat stew loaded with veggies and comforting home-cooking flavors. This Weight Watchers-friendly pressure cooker soup uses cubed, lean beef sirloin as the meat and a bit of potato to thicken the broth.
This hearty Zero Point stew is easy to prepare and so versatile—it’s a great way to clean out the fridge before a shop! It freezes well and is a great meal prep recipe. Don’t miss out on our other Weight Watchers dinner recipes!
Recipe Overview
- Serving Size: 400 g
- Number of Servings: 6
- Time to Cook: 1 hour 15 minutes
- A Zero Point Recipe! You can view the recipe on the WW App here. (WW login required.)
Ingredients in Mulligan Stew
- 600 g sirloin, cut into cubes
- Salt and black pepper to taste
- 1 teaspoon olive oil (5 ml)
- 1 large white onion, diced (200 g)
- 2 celery stalks, finely chopped (100 g)
- 3 garlic cloves, minced (9 g)
- 2 carrots, sliced into rounds (120 g)
- 12 green beans, cut into 1-inch pieces (90 g)
- 1 red bell pepper, diced (120 g)
- 1 medium potato, cubed (180 g)
- ½ small cabbage, shredded (200 g)
- 1 can (14 oz / 400 g) crushed tomatoes
- 4 cups beef broth (960 ml)
- 1 teaspoon dried oregano (1 g)
- 1 teaspoon dried parsley (1 g)
- ½ teaspoon dried marjoram (1 g)
- 1 bay leaf
- ½ cup green peas (75 g)
- ½ cup lima beans (optional) (90 g)
- 1 tablespoon fresh parsley, chopped (4 g)
Instructions for making Mulligan Stew
- Season and brown the meat: Season the beef cubes with salt and pepper. Activate the Sauté function on the Instant Pot. Heat the oil and brown the meat in batches (4-5 minutes per side). Remove and set aside.
- Sauté aromatics: In the same pot, sauté the onion and celery for 3-4 minutes. Add the garlic and cook for 30 more seconds.
- Add vegetables: Stir in the carrots, green beans, red bell pepper, potato, and cabbage. Sauté for 3-4 minutes.
- Add liquids and seasonings: Pour in the beef broth and add oregano, dried parsley, marjoram, and bay leaf. Mix well.
- Pressure cook: Return the meat to the pot. Close the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. After cooking, let it rest for 10 minutes (Natural Release), then release any remaining pressure.
- Add peas: Open the pot, add the peas, and cook for 5 minutes using the Sauté function (no lid).
- Finish and serve: Remove the bay leaf. Adjust seasoning, sprinkle with fresh parsley, and serve.
Tips and Tricks Section for Making Mulligan Stew
This is one of those simple, no-fuss recipes made with whatever ingredients you have on hand, staying true to its humble origins. Since there’s no complexity in the ingredients, there’s none in the preparation either. I’ll just leave you with a few straightforward tips:
- Use what you have: Add chopped spinach, broccoli, scallions, and even corn kernels. This is a great recipe for using up produce in your fridge.
- Sear the meat properly: It should be nicely browned so the stew broth stays clear and the dish looks more polished.
- To thicken the stew: Add a tablespoon of cornstarch dissolved in cold meat broth. A tablespoon of wheat flour mixed with cold water or a spoonful of mashed potatoes will also work
- This stew freezes beautifully! It’s perfect for meal prep. Just thaw it, reheat it over low heat with a splash of water, and enjoy.
Related Recipes
Milligan Stew
A chunky and comforting beef and vegetable stew in the pressure cooker.
Ingredients
- 600 g sirloin, cut into cubes
- Salt and black pepper to taste
- 1 teaspoon olive oil, 5 ml
- 1 large white onion, diced (200 g)
- 2 celery stalks, finely chopped (100 g)
- 3 garlic cloves, minced (9 g)
- 2 carrots, sliced into rounds (120 g)
- 12 green beans, cut into 1-inch pieces (90 g)
- 1 red bell pepper, diced (120 g)
- 1 medium potato, cubed (180 g)
- ½ small cabbage, shredded (200 g)
- 1 can, 14 oz / 400 g crushed tomatoes
- 4 cups beef broth, 960 ml
- 1 teaspoon dried oregano, 1 g
- 1 teaspoon dried parsley, 1 g
- ½ teaspoon dried marjoram, 1 g
- 1 bay leaf
- ½ cup green peas, 75 g
- ½ cup lima beans, optional (90 g)
- 1 tablespoon fresh parsley, chopped (4 g)
Instructions
- Season and brown the meat: Season the beef cubes with salt and pepper. Activate the Sauté function on the Instant Pot. Heat the oil and brown the meat in batches (4-5 minutes per side). Remove and set aside.
- Sauté aromatics: In the same pot, sauté the onion and celery for 3-4 minutes. Add the garlic and cook for 30 more seconds.
- Add vegetables: Stir in the carrots, green beans, red bell pepper, potato, and cabbage. Sauté for 3-4 minutes.
- Add liquids and seasonings: Pour in the beef broth and add oregano, dried parsley, marjoram, and bay leaf. Mix well.
- Pressure cook: Return the meat to the pot. Close the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. After cooking, let it rest for 10 minutes (Natural Release), then release any remaining pressure.
- Add peas: Open the pot, add the peas, and cook for 5 minutes using the Sauté function (no lid).
- Finish and serve: Remove the bay leaf. Adjust seasoning, sprinkle with fresh parsley, and serve.
Notes
Zero WW Points per serving!
Nutrition
Serving: 391gCalories: 199kcalCarbohydrates: 17gProtein: 21gFat: 5.7gSaturated Fat: 2.1gCholesterol: 52mgSodium: 901mgPotassium: 772mgFiber: 5gSugar: 5.9gCalcium: 86mgIron: 3.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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