Concrete Soup (Mulligan Stew)

Ever wondered what happens when you throw “everything but the kitchen sink” into a pot and end up with something absolutely magnificent?

That’s Concrete Soup—also known as Mulligan Stew—a hearty, robust meal that feeds a crowd and warms you from the inside out.

This isn’t just soup; it’s a celebration in a bowl!

What makes Concrete Soup special is its incredible depth of flavor from the dual proteins—beef AND chicken—simmered together with a garden’s worth of vegetables.

The rich beef stock becomes infused with every ingredient, creating a broth so good you’ll want to drink it straight from the bowl.

This is comfort food that doesn’t just satisfy hunger—it creates memories around your table.

Ingredients

For the Protein Base:

• 3 tablespoons oil (divided use)
• 2 pounds cut up beef stew meat
• 1½ pounds cut up boneless skinless chicken breasts
• 2 yellow onions, peeled and small diced

For the Broth:

• 96 ounces beef stock

For the Vegetable Medley:

• 6 carrots, peeled and sliced
• 6 stalks celery, sliced
• 1 pound green beans, trimmed
• 3 pounds russet potatoes, peeled and large diced
• 3 cups corn kernels
• 2 cups lima beans
• 28 ounces canned crushed tomatoes

For Finishing:

• ¼ cup fresh parsley, chopped
• Sea salt and fresh ground pepper to taste

Steps

1. In a very large pot over medium-high heat, add 2 tablespoons of oil and cook the beef stew meat until browned on all sides, which takes about 4-6 minutes. Look for a deep caramelized crust—this is where the flavor develops! Don’t overcrowd the pot; work in batches if necessary for proper browning. Remove browned meat and set aside.
2. Add the remaining 1 tablespoon of oil to the same pot and cook the chicken pieces until golden brown and cooked through, approximately 4-6 minutes. The chicken should reach an internal temperature of 165°F (74°C). The chicken will cook faster than the beef, so watch carefully to prevent it from becoming tough. Remove and set aside with the beef.
3. Add the diced onions to the pot and brown over medium-low heat, stirring every 1-2 minutes to prevent burning, for about 10 minutes total. The onions should become translucent and golden brown, picking up all those delicious browned bits from the bottom of the pot. If the pot becomes too dry, add 1-2 tablespoons of beef stock to deglaze.
4. Return the cooked beef and chicken to the pot along with the beef stock. Bring to a gentle simmer over medium heat, then reduce to medium-low and cook for 30 minutes with the lid slightly ajar. This slow cooking time is crucial for tenderizing the beef—don’t rush this step or you’ll end up with tough meat.
5. Add the carrots, celery, green beans, potatoes, corn, lima beans, and tomatoes to the pot. Stir gently to combine all ingredients without breaking up the vegetables. Return to a simmer and cook for 20-25 minutes over medium-low heat until the vegetables are tender but not mushy. Test a potato piece—it should easily yield to a fork but still hold its shape.
6. Remove from heat and stir in the fresh parsley. Season with sea salt and fresh ground pepper to taste, starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjusting according to your preference. Let the soup rest for 5 minutes before serving to allow flavors to meld together.

Smart Swaps

• Use turkey breast instead of chicken (same cooking time) for a different flavor profile
• Swap sweet potatoes for russet potatoes to add more nutrients and a touch of sweetness
• Replace lima beans with cannellini beans for a creamier texture
• Use fire-roasted tomatoes instead of regular crushed tomatoes for a subtle smoky flavor

Make It Diabetes-Friendly

• Reduce potatoes to 1.5 pounds and add 1.5 pounds of cauliflower florets (cuts carbs by approximately 15g per serving)
• Replace corn with diced bell peppers (reduces carbs by about 5g per serving)
• Use low-sodium beef stock and monitor added salt carefully
• Serve smaller portions (1 cup instead of 1.5 cups) alongside a side salad with olive oil dressing
• For glycemic impact control, ensure each serving contains no more than 1/2 cup of starchy vegetables

Pro Tips

• For maximum flavor, use a mixture of beef chuck and brisket for the stew meat
• The soup tastes even better the next day, so consider making it ahead
• If the broth seems too thin, remove 1 cup of potatoes, mash them, and stir back into the soup as a natural thickener
• For storage, cool completely before refrigerating for up to 3 days or freezing in airtight containers for up to 3 months
• When reheating, add a splash of fresh stock if needed to restore the original consistency