There are evenings when supper needs to be simple, filling, and dependable, and this slow cooker mulligan beef stew is just the thing for it. Mulligan stew has long been known as a make-do meal, built from humble pantry staples and whatever needs using up, and that practical spirit fits right into a Midwestern kitchen. This version keeps it especially easy with just five ingredients, letting canned vegetable soup do much of the seasoning while the beef cooks low and slow into a hearty bowlful.
Serve this stew with buttered bread, saltine crackers, or a square of warm cornbread to catch every bit of the savory broth. If you want to round out the meal, a simple green salad, cooked green beans, or a dish of applesauce all pair nicely, and a spoonful of mashed potatoes underneath the stew makes it extra comforting on a cold day.
Slow Cooker 5-Ingredient Mulligan Beef Stew
Servings: 6
Ingredients
1 1/2 pounds beef stew meat
Directions
1. Place the raw beef stew meat in the bottom of a 5- to 6-quart slow cooker. Scatter the chopped onion and potato chunks evenly over the top.
2. Pour both cans of condensed vegetable beef soup over everything, then add the water. Do not stir much; just nudge the potatoes down so they are mostly coated.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and the potatoes are soft.
4. Stir gently, taste, and add a splash more water if you like a thinner broth. Ladle the stew into bowls and serve hot.
Variations & Tips
Add carrots: If you have them on hand, 2 or 3 sliced carrots can go right into the cooker with the potatoes. They stretch the stew a little farther and add a touch of sweetness.
Make it richer: For a deeper beef flavor, replace the 1 cup of water with 1 cup beef broth. It gives the finished stew a fuller, old-fashioned taste.
Thicken the broth: If you like a stew that eats more like gravy, mash a few of the cooked potato pieces into the liquid before serving. That little trick thickens things nicely without any extra ingredients.
Prep-ahead tip: Peel and cut the potatoes and onion the night before, then keep them covered in the refrigerator. In the morning, all you have to do is layer everything in the slow cooker and get on with your day.
