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Mulligan's stew


  • Heat a little oil in a large heavy-bottomed pot (or casserole) and seal the floured and seasoned beef all over. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the potatoes, onions, celery, carrots and swedes for about 5 mins, regularly stirring.
  • Then add 1½ heaped tbsp flour, mix very well and briefly cook, continually stirring.
  • Add the stock with the soy and seasonings. Mix well, return the beef to the pot and bring to the boil. Then turn the heat right down and simmer for about 45-60 mins until the meat is tender. Taste for seasoning.
  • When the beef is almost ready, blanch the peas and cabbage in plenty of lightly salted boiling water. Drain well and stir through the stew.
  • Serve the stew in individual bowls with chopped parsley sprinkled on top.
  • BUDGET EATS – approx. $2.50 per person


  • olive oil
  • 500 gm beef shin, diced
  • plain flour
  • sea salt & freshly ground pepper
  • 3 medium-large potatoes, cubed
  • 2 large onions, chopped
  • 2-3 celery stalks, sliced
  • 2 medium carrots, sliced
  • 2 medium swedes, cubed
  • 1 litre chicken stock
  • a good splash of soy sauce
  • 1 can diced tomatoes
  • 1 cup frozen peas, thawed
  • ¼ cabbage, shredded
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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