Mulligan Stew

 

 

INGREDIENTS:

 

• ⅓ cup all purpose flour
   
• ½ teaspoon onion powder
   
• ½ teaspoon garlic powder
   
• ¼ teaspoon fresh 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 ounce) frozen mixed vegetables (corn, carrots, peas and green beans)
   

 

INSTRUCTIONS:

 

Preheat oven to 350 degrees. Add flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine.

 

Add beef stew meat and shake to coat. Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Using tongs remove the beef and add to the pan. Reserve any flour mixture left in the bag. Brown beef on all sides; removing to plate when complete.

 

Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook 3-4 minutes. Sprinkle in remaining flour (1 1/2 tablespoons) and cook for 2 minutes; stirring constantly.

 

Add oregano, basil and marjoram; cook for 30 seconds stirring continuously. Stir in beef broth; cook for 2 minutes stirring several times. Add the browned beef back to the pan. Cover and place in the oven for 1 hour.

 

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.