Beef Mulligan Stew is a thick, tomato-based ground beef and barley stew that comes together in one pot in about an hour. It makes a generous six servings, reheats well, and gets better as it sits — which makes it genuinely useful on a busy week, not just a one-night meal.
The short version of why this works
Two things drive this recipe. First, browning the ground beef before anything else goes in — and actually draining the fat — keeps the broth clean and savory rather than greasy. Second, pearl barley needs the full simmer time to soften and swell properly; it also absorbs the tomato-beef liquid as it cooks, which thickens the stew without any added starch. Cut the simmer short and the barley stays chalky in the middle. Give it the full 45 minutes with the lid on and it turns tender and almost creamy, holding the whole pot together.
If something goes sideways
- Stew is too thick or barley has absorbed all the liquid: Stir in a splash of water or unsalted beef stock, a few tablespoons at a time. Pearl barley keeps absorbing liquid even off the heat, so expect the leftovers to be thicker than the freshly cooked pot.
- Stew tastes flat or one-dimensional: The beef stock cube carries most of the salt load. If the stew tastes dull, check salt before adding more — it may just need a pinch. If it still lacks depth, a second teaspoon of wine vinegar will sharpen it without making it sour.
- Ground beef clumping into large chunks: Break it up continuously with a wooden spoon or spatula during the browning step. Large clumps don’t drain or season evenly, and they stay dense in the finished stew.
- Stew scorching on the bottom: This happens if the heat is too high after you add the barley. Keep it at a gentle simmer — small bubbles, not a rolling boil — and stir every 10 minutes or so. A heavy-bottomed pot helps significantly here.
- Too much acidity from the tomatoes and paste: The brown sugar in the recipe is there for exactly this reason, but tomato products vary in tartness. If it still tastes sharp after cooking, add a second half-teaspoon of brown sugar and stir well before tasting again.
Make-ahead notes
This stew keeps well in the fridge for up to four days in a sealed container — the barley continues to absorb liquid, so add a small amount of water or stock when reheating on the stovetop over medium-low heat. For freezing, cool the stew completely first, then portion it into individual containers before freezing; it holds for up to three months. Reheat from frozen in a covered saucepan over low heat, stirring occasionally, or microwave in two-minute intervals, stirring between each. Skip the garnish — not worth the extra dish. The stew is complete as-is, and a slice of bread on the side is all it needs.
Beef Mulligan Stew
Equipment
Ingredients
- 1 can diced tomatoes - 19 oz / 540g, undrained
- 1 can tomato sauce - 16 oz / 454g, passata
- 1 beef bouillon cube - dissolved in the 2/3 cup water
- 1 cup pearl barley - 200g
Instructions
- Heat a large saucepan or Dutch oven over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it into small pieces with a wooden spoon, until browned with no pink remaining. Drain off the excess fat using a colander or slotted spoon, then return the beef to the pan.1 1/2 lb ground beef (minced beef)
- Add the chopped green pepper, onion, and garlic to the pan with the beef. Sauté over medium heat for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.1 medium green pepper (green capsicum), 1 medium yellow onion, 1 clove garlic
- Add the diced tomatoes (with their juices), tomato sauce, water with dissolved bouillon cube, pearl barley, black pepper, red wine vinegar, brown sugar, and salt. Stir well to combine and bring to a boil over medium-high heat.1 can diced tomatoes, 1 can tomato sauce, 2/3 cup water, 1 beef bouillon cube, 1/2 teaspoon ground black pepper, 1 teaspoon red wine vinegar, 1 teaspoon brown sugar, 1 cup pearl barley, 1 teaspoon salt
- Reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 minutes, stirring every 10-15 minutes to prevent the barley from sticking to the bottom. The stew is ready when the barley is completely tender and has thickened the broth.
- Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and serve hot with crusty bread.1 teaspoon salt, 1/2 teaspoon ground black pepper
Notes
Nutrition
FAQ
Can I use regular barley instead of pearl barley?
You can, but it will need significantly more time — up to 90 minutes — to fully cook through. Pearl barley has had the outer hull removed, which is why it softens within the 30–45 minute simmer window this recipe calls for.
What internal temperature should the ground beef reach?
Ground beef should reach 160°F (71°C) internally. The extended simmer in this recipe takes the meat well past that point, but make sure it is fully browned with no pink remaining before you add the other ingredients.
Can I double the recipe without changing anything?
Yes, doubling works well and is actually a practical choice for batch cooking. Use a large stockpot to give everything room to simmer evenly, and expect the liquid to take a few extra minutes to come to a boil.
Can I swap the ground beef for another protein?
Lean ground turkey works as a direct substitute — just make sure it reaches 165°F (74°C) and shows no pink before proceeding. The flavor will be milder, so you may want to increase the garlic or add a second stock cube.
The recipe uses 16 ounces of tomato paste — is that correct?
Yes, that is a large quantity and it is what gives this stew its thick, deeply tomato-forward character. If you prefer a thinner, brothier result, you can reduce it to 6–8 ounces and increase the water slightly.
How do I store individual portions for the week without them drying out?
Add a small spoonful of water or stock to each container before sealing, since the barley keeps absorbing liquid in the fridge. Airtight containers work better than loosely covered bowls for keeping the texture consistent over several days.
