Mulligan Stew



• ⅓ cup all-purpose flour

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ¼ teaspoon freshly ground pepper

• 1 lb beef stew meat

• 2 tablespoons vegetable oil

• 1 medium onion, chopped

• 2 cups low-sodium beef broth

• ½ teaspoon dried oregano

• ¼ teaspoon dried basil

• ¼ teaspoon dried marjoram

• 2 medium gold potatoes, cubed

• 1 bag (19 ounces) frozen mixed vegetables (corn, carrots, peas, and green beans)



1. Preheat oven to 350°F.


2. In a large zipper seal bag, combine flour, onion powder, garlic powder, and freshly ground black pepper. Add beef stew meat and shake to coat.


3. Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Brown beef on all sides; remove to a plate when complete.


4. Add remaining vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook for 3-4 minutes.


5. Sprinkle in remaining flour (1 1/2 tablespoons) and cook for 2 minutes, stirring constantly.


6. Add oregano, basil, and marjoram; cook for 30 seconds, stirring continuously.


7. Stir in beef broth and cook for 2 minutes, stirring several times. Add the browned beef back to the pan. Cover and place in the oven for 1 hour.


8. Add potatoes, corn, carrots, peas, and green beans to the pot. Place back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender. Enjoy the comforting flavors of Mulligan Stew!

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