Beef Mulligatawny Soup Recipe (Hearty & Spiced)

Beef mulligatawny soup is a rich, gently spiced British-Indian classic that combines tender beef, vegetables, apples, and rice in a deeply savory, curry-scented broth. The name comes from the Tamil milagu thanni (pepper water), and this version is a hearty, satisfying meal-in-a-bowl that’s perfect for cold days. It works because the beef is browned first for deep flavor, then simmered until meltingly tender, while the apple and curry powder add a subtle sweetness that balances the heat.

Ingredients

2 tbsp (30 ml) vegetable oil
2 lb (900 g) beef chuck, cut into 1-inch cubes
1 large yellow onion, chopped (about 1 ½ cups / 200 g)
2 carrots, peeled and diced (about 1 cup / 130 g)
2 celery stalks, diced (about 1 cup / 120 g)
1 large Granny Smith apple, peeled, cored, and diced (about 1 ½ cups / 200 g)
3 cloves garlic, minced
1 tbsp (15 g) fresh ginger, grated
2 tbsp (16 g) curry powder (mild or medium)
1 tsp ground turmeric
½ tsp ground black pepper
¼ tsp cayenne pepper (optional, for heat)
6 cups (1.4 L) beef broth, preferably low-sodium
1 can (14.5 oz / 411 g) diced tomatoes, with their juices
½ cup (95 g) uncooked long-grain white rice
1 tsp salt, plus more to taste
Fresh cilantro or parsley, chopped, for garnish (optional)

Instructions

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the beef cubes dry with paper towels and season lightly with salt and pepper. Working in batches, add the beef in a single layer and brown on all sides, about 6–8 minutes per batch. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium. Add the onion, carrots, celery, and apple to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the curry powder, turmeric, black pepper, and cayenne (if using). Cook for 1 minute more, stirring constantly, to toast the spices.
Return the beef to the pot. Pour in the beef broth and add the diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom of the pot.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour, or until the beef is nearly tender.
Stir in the rice and 1 teaspoon of salt. Continue to simmer, covered, for another 20–25 minutes, until the rice is cooked and the beef is fully tender. Taste and adjust seasoning with more salt if needed.
If you prefer a thicker soup, mash some of the vegetables and beef against the side of the pot with a spoon, or use an immersion blender briefly (be careful not to over-blend).
Ladle into bowls and garnish with fresh cilantro or parsley if desired. Serve hot.

Tips

Use the right cut of beef: Chuck or brisket are ideal because they become tender with long simmering. Avoid lean cuts like sirloin, which dry out.
Don’t skip browning: Browning the beef adds a deep, savory flavor that makes the soup much richer. Take the time to do it in batches so the meat sears rather than steams.
Adjust the spice level: Curry powders vary in heat. Start with 1 tablespoon and add more at the end if you want more kick. You can also serve with hot sauce on the side.
Make it ahead: The soup tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat gently, adding a splash of broth or water to thin if needed.

Serving Suggestions

Serve this soup as a main course with warm naan, crusty bread, or steamed basmati rice on the side. A dollop of plain yogurt or a squeeze of lemon juice adds brightness. For a complete meal, pair with a simple cucumber salad or roasted vegetables.

Variations

Chicken Mulligatawny: Swap the beef for boneless, skinless chicken thighs (about 1 ½ lb / 680 g). Brown them lightly, then simmer for 30–40 minutes until cooked through. Use chicken broth instead of beef broth.
Vegetarian Mulligatawny: Omit the meat and use vegetable broth. Add chickpeas or lentils for protein, and simmer for about 30 minutes until the vegetables are tender.
Coconut Mulligatawny: Stir in 1 cup (240 ml) of coconut milk during the last 10 minutes of cooking for a creamier, slightly sweet version.
Spicier Version: Add a chopped green chili or a teaspoon of garam masala along with the curry powder for extra warmth.

Storage and Reheating

Refrigerate leftover soup in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To freeze, cool completely and transfer to freezer-safe containers, leaving 1 inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until the soup is bubbling and reaches 165°F (74°C) for leftovers. Add a little broth or water if the soup has thickened too much.

Frequently Asked Questions

Can I make this soup in a slow cooker? Yes. Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. Add the rice in the last 30–40 minutes of cooking.

What is the best beef for mulligatawny? Beef chuck is ideal because it has enough marbling to stay moist during the long simmer. Brisket or round also work well. Avoid lean cuts that will toughen.

Can I use leftover cooked beef? Yes, but reduce the simmering time to just 20–30 minutes to heat through and meld flavors. Add the cooked beef after the vegetables and broth have simmered for about 20 minutes.

Is mulligatawny soup gluten-free? It can be. Check that your curry powder and beef broth are gluten-free. Many commercial curry powders contain wheat flour as a thickener, so read labels carefully. To thicken without gluten, use cornstarch or omit the thickener entirely.

Why does my soup taste bitter? Bitterness can come from burnt spices or garlic. Toast spices only briefly and stir constantly. Also, avoid using a curry powder that is old or contains bitter spices. Add a pinch of sugar or a splash of apple juice to balance.

Can I add other vegetables? Absolutely. Potatoes, parsnips, or sweet potatoes are great additions. Add them in step 2 along with the onion and carrots, and adjust the simmering time so they are tender when the beef is done.

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