Beef Mulligan Stew
This beef mulligan stew is such a delight to cook. This savoury beef stew is a lovely dish that will surely make your day. Check out the easy recipe here.
Equipment
Large saucepan or Dutch oven (5-quart / 4.7L minimum)
Wooden spoon
Sharp chef's knife
Cutting Board
Colander or slotted spoon (for draining beef fat)
Ingredients
1 ½ lb ground beef (minced beef) - lean ; 680g, also called minced beef
1 medium green pepper (green capsicum) - chopped
1 medium yellow onion - chopped
1 clove garlic - crushed- 1 can diced tomatoes - 19 oz / 540g, undrained
- 1 can tomato sauce - 16 oz / 454g, passata
⅔ cup water - 160ml- 1 beef bouillon cube - dissolved in the 2/3 cup water
½ teaspoon ground black pepper
1 teaspoon red wine vinegar
1 teaspoon brown sugar - packed- 1 cup pearl barley - 200g
1 teaspoon salt
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
Storage: Refrigerate in a sealed container for up to 4 days. The barley absorbs liquid as it sits, so add a splash of water or beef stock when reheating.
Freezer-friendly: Cool completely, portion into individual containers, and freeze for up to 3 months. Reheat from frozen in a covered saucepan over low heat, stirring occasionally.
Make-ahead: This stew tastes even better the next day — the flavours meld and the barley softens further. Make a full day ahead if time allows.
Substitution: Swap pearl barley for small pasta (ditalini or elbow macaroni) if needed — reduce simmer time to 15-20 minutes and add the pasta partway through.
Pro tip: Resist lifting the lid during the simmer. Keeping it sealed traps steam and ensures the barley cooks evenly without drying out.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 40gProtein: 29gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 687mgPotassium: 1505mgFiber: 10gSugar: 14gVitamin A: 1983IUVitamin C: 46mgCalcium: 69mgIron: 6mg
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