Easy Crockpot Mulligan Stew for a Hearty Dinner Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Chop your potatoes and carrots into uniform, bite-size pieces to ensure they cook at the same pace.

If you are using pre-packaged stew cubes, check them for any large pieces of fat that you might want to trim off before layering them into the pot. Have all your ingredients measured out and ready to go so that the assembly process takes only a few minutes, allowing you to get the slow cooker started quickly.

Instructions

Layering the base

1. 1Layering the ingredients
   Place the beef stew cubes at the bottom of the slow cooker insert. Add the potato cubes, carrot coins, and corn kernels on top of the beef in an even layer.
   Look for The beef should form a base layer with the vegetables distributed evenly over the top.
   Tip Keep the vegetable pieces roughly the same size to ensure they cook at a consistent rate.

At the end of this phase, the bottom of the slow cooker should be covered with the beef cubes, topped with a colorful arrangement of potatoes, carrots, and corn. Everything should look neat and ready for the liquid. Check that the vegetables are distributed evenly across the surface to ensure they all get submerged by the broth once it is added, which is crucial for even cooking throughout the long cycle.

Adding seasonings and broth

2. 2Seasoning and adding liquid
   Sprinkle the stew seasoning over the vegetables. Pour the stewed tomatoes in beef broth over the entire mixture, ensuring the contents are mostly submerged in the liquid.
   Look for The liquid should just cover the top of the vegetables.
   Tip Use a spatula to gently press down any ingredients that are not submerged in the broth.

Once the seasoning and tomato-beef broth are added, the ingredients should look well-integrated. The broth should reach about three-quarters of the way up the contents.

Give the pot a gentle shake or use a spoon to ensure the seasoning is distributed, but do not stir vigorously. The goal is to have all solid ingredients partially or fully covered by the liquid, which will protect them from drying out during the slow cook.

Slow cooking

3. 3Slow cooking to completion
   Cover the slow cooker and set it to low for 8 hours. Once finished, ensure the beef has reached an internal temperature of 145°F (63°C) and let it rest for 5 minutes before serving.
   Look for The beef should be fork-tender and the gravy thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the first 6 hours to maintain a steady cooking temperature.

After 8 hours on low, the kitchen should smell rich and savory. The liquid will have transformed into a thick, hearty gravy, and the beef should be dark and tender. Check the tenderness of a potato cube with a fork; if it pierces easily, the stew is ready. Ensure the internal temperature of the beef is at least 145°F (63°C) before turning off the heat and allowing the stew to rest briefly.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ingredients from cooking evenly. Ensure there is enough space for the liquid to circulate. Another error is cutting the vegetables too small, which causes them to disintegrate during the long cooking time, resulting in a grainy texture.

Finally, avoid lifting the lid frequently during the cooking process. Every time you open the lid, heat escapes and the cooking time is extended significantly, which can lead to unpredictable results.

How to tell it’s done

The stew is ready when the beef cubes are fork-tender and can be easily shredded with a gentle pull. Use a meat thermometer to verify that the center of the largest beef piece has reached at least 145°F (63°C).

The gravy should be thick and glossy, coating the back of a spoon, and the vegetables should be soft but not falling apart into mush. Always let the meat rest for at least 5 minutes before serving to allow the juices to redistribute throughout the cubes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest