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mulligan stew

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Mulligan stew is a family friendly easy stew made with tender stew meat, potatoes, corn, carrots, peas, green beans and a perfect blend of Italian spices. This delectable stew is easily made in a Dutch oven but can be adapted for a slow cooker.

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yield 4 serving(s)
prep time 10 Min
cook time 1 Hr 40 Min
method Bake

Ingredients For mulligan stew

  • 1/3 c
    all purpose flour
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    fresh ground pepper
  • 1 lb
    beef stew meat
  • 2 Tbsp
    vegetable oil
  • 1
    medium onion chopped
  • 2 c
    low sodium beef broth
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried marjoram
  • 2
    medium gold potatoes cubed
  • 1
    bag (19 ounce) frozen mixed vegetables (corn, carrots, peas and green beans)

How To Make mulligan stew

  • 1
    Preheat oven to 350 degrees.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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