Mulligan Stew is an easy to make family stew with tender stew meat, potatoes, corn, carrots, peas, green beans and a perfect blend of Italian spices. This delicious stew is easy to make in a Dutch oven, but can be adapted for a slow cooker. With the use of frozen vegetables and pre-cut stew meat, preparing this recipe is a breeze.
- ⅓ cups All purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoons Ground fresh pepper
- 1 pound Beef stew
- 2 tablespoons Vegetable oil, divided
- 1 Medium onion, chopped
- 2 cups Low sodium beef broth
- ½ teaspoon Dried oregano
- ¼ teaspoons Dried basil
- ¼ teaspoons Dried marjoram
- 2 Medium golden cubed potatoes
- 2 bags (19 Oz Format) Frozen Mixed Vegetables (Corn, Carrots, Peas And Green Beans)
Preheat the oven to 350ºF.
Add flour, onion powder, garlic powder and freshly ground black pepper to a large resealable bag and shake to combine. Add beef stew meat and shake to coat well.
Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Using tongs, remove the beef and add it to the skillet. Reserve any remaining flour mixture in the bag. Brown the beef on all sides and remove to a plate when done.
Add 1 tablespoon of remaining vegetable oil to Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes. Sprinkle with the remaining flour (there should be about 1 1/2 tablespoons left in the bag, see note) and cook for 2 minutes, stirring constantly. Add oregano, basil and marjoram. Cook 30 seconds, stirring continuously. Add the beef broth and cook for 2 minutes, stirring several times. Return the browned beef to the skillet. Cover and put in the oven for 1 hour.
Add the potatoes, corn, carrots, peas and green beans to the pot. Return to oven and bake an additional 30 minutes or until stew and vegetables are tender.
Note: You should end up with about 1 1/2 tablespoons flour after coating the stew meat. If not, adjust by taking only 1 1/2 tablespoons or adding more flour.