“How to turn four humble, low-cost ingredients into a big, hearty pot of comforting beef-and-veggie stew that feeds the whole family.”

Directions and Instructions

1. In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Aim for a lovely golden color with no pink remaining; this should take about 7–10 minutes. Consider draining off any excess grease if you prefer a leaner stew.
2. Transfer the browned ground beef to the bottom of a large slow cooker, spreading it out in an even layer to form a hearty base.
3. Layer the diced potatoes over the beef, creating a comforting blanket of starchy goodness, followed by an even scattering of the diced onions on top.
4. Pour the canned tomatoes, with all their juices, over the layers. This will create a luscious sauce that seeps into the vegetables and beef, ensuring every bite is bursting with flavor.
5. Cover the slow cooker with its lid and set it to cook on LOW for 7–8 hours or on HIGH for 4–5 hours. You’ll know it’s done when the potatoes are fork-tender and the onions have softened beautifully.
6. When the cooking time is up, gently stir the stew from the bottom to mix all the ingredients together. Take a moment to taste; adjust the seasoning if desired, perhaps with a pinch of salt or a dash of pepper.
7. Serve the mulligan stew hot, ladled straight from the slow cooker into bowls. It’s perfect as is, but feel free to pair it with warm crusty bread for dipping!

Notes or Tips

This stew is wonderfully versatile! Feel free to add your favorite veggies—carrots or celery work beautifully. And for an added kick, try seasoning with Italian herbs or a dash of hot sauce. Leftovers keep well in the fridge for a few days, making it a great meal prep option for lunch or dinner throughout the week.

Cooking Techniques

Brown the ground beef well for added flavor and texture. Using a slow cooker allows the ingredients to meld together over time, creating a rich and comforting dish. Stirring gently at the end ensures that the potatoes and beef don’t become mushy while still allowing the flavors to combine beautifully.