Mulligan Stew Recipe
Ingredients:
– 1/3 cup all-purpose flour
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic powder
– 1/4 teaspoon freshly ground black pepper
– 1 lb beef stew meat
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cups low-sodium beef broth
– 1/2 teaspoon dried oregano
– 1/4 teaspoon dried basil
– 1/4 teaspoon dried marjoram
– 2 medium gold potatoes, cubed
– 1 bag (19 ounces) frozen mixed vegetables (corn, carrots, peas, and green beans)
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large zipper-seal bag, combine flour, onion powder, garlic powder, and black pepper. Add beef stew meat to the bag and shake to coat evenly.
3. Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat. Remove beef from the bag using tongs and reserve any leftover flour mixture. Brown the beef on all sides, then transfer to a plate.
4. Add the remaining tablespoon of vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook for 3-4 minutes.
5. Sprinkle in the 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.
8. Return the browned beef to the pan. Cover and place it in the oven for 1 hour.
9. Add potatoes, corn, carrots, peas, and green beans to the pot. Return to the oven and cook for an additional 30 minutes or until the stew and vegetables are tender.
