Mulligan Stew Recipe: Hearty One-Pot Comfort Meal

Mulligan Stew, also called hobo stew, is a chunky, comforting beef and vegetable stew full of homey flavors. This Pressure Cooker version is Weight Watchers–friendly, using lean sirloin and a modest amount of potato to gently thicken the broth.

This hearty Zero Point stew is simple to make and very adaptable—an excellent way to use up leftover vegetables before grocery day. It freezes well and is ideal for meal prep. Try it alongside other Weight Watchers dinner recipes for more healthy options.

Recipe Overview

• Serving Size: 400 g
• Number of Servings: 6
• Time to Cook: 1 hour 15 minutes
• Zero Point Recipe: This version aligns with WW Zero Point guidelines (WW app login required to view on the app).

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 (about 200 g)
• 2 celery stalks, finely chopped (about 100 g)
• 3 garlic cloves, minced (about 9 g)
• 2 carrots, sliced into rounds (about 120 g)
• 12 green beans, cut into 1-inch pieces (about 90 g)
• 1 red bell pepper, diced (about 120 g)
• 1 medium potato, cubed (about 180 g)
• ½ small cabbage, shredded (about 200 g)
• 1 can (14 oz / 400 g) crushed tomatoes
• 4 cups beef broth (960 ml)
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ½ teaspoon dried marjoram
• 1 bay leaf
• ½ cup green peas (75 g)
• ½ cup lima beans, optional (90 g)
• 1 tablespoon fresh parsley, chopped (about 4 g)

Instructions for making Mulligan Stew

1. Season and brown the meat: Season the beef cubes with salt and pepper. Set the Instant Pot to Sauté, heat the olive oil, and brown the meat in batches until nicely seared (about 4–5 minutes per side). Remove the browned cubes and set aside.
2. Sauté aromatics: In the same pot, sauté the diced onion and chopped celery for 3–4 minutes until softened. Add the minced garlic and cook about 30 seconds more, until fragrant.
3. Add vegetables: Stir in the carrots, green beans, red bell pepper, potato, and shredded cabbage. Sauté together for 3–4 minutes to combine flavors.
4. Add liquids and seasonings: Pour in the beef broth and add the crushed tomatoes, oregano, dried parsley, marjoram, and the bay leaf. Stir to distribute seasonings evenly.
5. Pressure cook: Return the browned beef to the pot. Close the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. When the cooking cycle finishes, allow a 10-minute Natural Release, then carefully release any remaining pressure.
6. Add peas: Open the lid and stir in the green peas. Use the Sauté function for about 5 minutes (with the lid off) to heat them through and allow the stew to thicken slightly.
7. Finish and serve: Remove and discard the bay leaf. Taste and adjust salt and pepper as needed, sprinkle with fresh parsley, and serve hot.

Tips and Tricks for Making Mulligan Stew

This is an unfussy, flexible recipe built to showcase whatever vegetables you have on hand. A few practical tips will help you get the best results:

• Use what you have: Add chopped spinach, broccoli florets, scallions, or corn to stretch the recipe and use up produce.
• Sear the meat well: A good sear improves flavor and helps keep the broth clear.
• To thicken: If you prefer a thicker stew, stir in 1 tablespoon cornstarch dissolved in cold broth while simmering, or mix 1 tablespoon flour with cold water. Mashed potato will also thicken naturally.
• Freezes well: Portion and freeze for meal prep. Thaw and reheat gently on low with a splash of water or broth.

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Milligan Stew

Servings: 6

Total: 1 hour hr 15 minutes mins

A chunky and comforting beef and vegetable stew made quickly 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 teaspoon dried parsley
• ½ teaspoon dried marjoram
• 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 30 seconds more.
• Add vegetables: Stir in the carrots, green beans, red bell pepper, potato, and cabbage. Sauté 3–4 minutes.
• Add liquids and seasonings: Pour in the beef broth and crushed tomatoes, then add oregano, dried parsley, marjoram, and the 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. Let sit for 10 minutes (Natural Release), then release remaining pressure.
• Add peas: Open the pot, stir in the peas, and simmer using Sauté for 5 minutes (no lid) to heat through.
• Finish and serve: Remove the bay leaf, adjust seasoning, sprinkle with fresh parsley, and serve.

Notes

Zero WW Points per serving when prepared as written.

Nutrition

Serving: 391gCalories: 199kcalCarbohydrates: 17gProtein: 21gFat: 5.7g

Nutrition information is an approximation and should be used as a guide.

Additional Info

Course: Soups

Cuisine: American

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