Slow Cooker 4-Ingredient Mulligan Stew

This slow cooker mulligan stew is the perfect main course for a cozy weeknight dinner. It’s a very filling, very comforting meal and really requires very little effort on your part. I’ve put together this recipe using four basic ingredients that can be found in most grocery stores. This slow cooker stew is one of my favorite recipes when the weather turns chilly. It makes a delicious meal that is packed with flavorful slow-cooked meat and cooked veggies.

Nothing like coming home to the aroma of a great meal! The slow cooker does all the work in the kitchen for you. Just toss the four ingredients into the pot, turn it on and off you go!

Why You Will Love This Recipe

• Takes only four basic pantry ingredients.
• Prep time is less than ten minutes.
• Cooks low and slow for maximum flavor.
• Perfect for a tight grocery budget.
• Makes wonderful leftovers for lunch.

Ingredients You Need

All you need for this stew are four basic ingredients. They will all go into the pot for the stew to cook in. There is very little preparation involved for this hearty and filling stew.

• Beef stew meat: There is already pre-cut stew meat in most markets. It is cooked until very tender and makes an excellent stew.
• Potatoes: Russet or Yukon gold work well here and add a lot of bulk to the meal to make it very filling.
• Frozen mixed vegetables: A bag of frozen carrots, peas and corn to add some color and nutrition to your meal without having to chop up fresh veggies.
• Tomato soup: This will make a very rich and savory broth to hold all of the flavors of the stew together.

How to Make It

Here is how to make this delicious stew in your crock pot and see just how easy it is to make.

Prep the Potatoes

Once you have your potatoes, wash them and then cut them into chunks. You can leave the skin on or take it off, whichever you prefer.

Combine the Ingredients

Place the beef stew meat, potatoes and the mixed vegetables into the bottom of the slow cooker. There is no need to thaw the vegetables.

Add the Soup

Add the tomato soup to the slow cooker, pouring it over the ground beef, potatoes and mixed vegetables in the slow cooker. Stir the ingredients gently in the slow cooker to make sure all of the ingredients are well coated with the tomato soup.

Slow Cook

Place the lid on your slow cooker. Cook on low for 7-8 hours. The beef should fall apart easily.

Serve

Stir the stew and serve immediately from your crock pot.

Tips for Success

• You can sear the beef in a hot pan first to get more taste into the dish if you have the time.
• Continue to cut the potatoes into even size pieces so they will cook at the same time.
• Add some beef broth to get a soupier consistency if needed.
• The canned soup will contain quite a bit of sodium. Wait until the end to add your own salt and pepper.
• Keep the lid closed to allow the meat to stay very moist and tender!

Storage Instructions

• Store: Keep leftovers in an airtight container in the fridge for up to four days.
• Freeze: Frozen stew in a sealed container for up to 3 months. Let thaw overnight in the refrigerator and then reheat.
• Reheat: Reheat over medium heat in a saucepan and stir gently until all the meat is hot.

Serving Suggestions

• Serve with a slice of warm, buttered cornbread.
• You can pair this stew with a simple side salad to make it a little lighter.
• Option to serve with French bread to use to dip in the broth.
• Top with a sprinkle of fresh parsley for a pop of color.

Slow Cooker 4-Ingredient Mulligan Stew

Jennifer

You will love this easy slow cooker 4-ingredient mulligan stew. It is a hearty, comforting dinner that takes just minutes to prepare for the family.

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Course Main

Servings 6

Equipment

• Slow Cooker

Ingredients

  

1x2x3x

• 1.5 pounds beef stew meat
• 3 cups diced potatoes Russet or Yukon Gold
• 1 bag frozen mixed vegetables 12 ounce bag
• 2 cans condensed tomato soup 10.75 ounce cans

Instructions

 

• First, wash and cut up the potatoes into even size pieces (about 1 inch).
• Place the beef stew meat, diced potatoes, and frozen mixed vegetables into the slow cooker.
• Add the condensed tomato soup to the slow cooker and mix all the ingredients well together.
• Cook on low for 7 to 8 hours, or until the beef and potatoes are fork-tender.
• Serve hot, stirring stew well before serving from a slow cooker.

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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