MULLIGAN STEW
This hearty stew is packed with a colorful combination of vegetables and tender chunks of beef.
INGREDIENTS
- 1 lb beef stew
- ½ teaspoon of onion powder
- 1 medium onion, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon of dried basil
- 2 tablespoons of vegetable oil
- ¼ teaspoon of dried marjoram
- 2 cups low sodium beef broth
- 2 medium golden potatoes, cubed
- ⅓ cup all-purpose flour
- ¼ teaspoon fresh ground pepper
- ½ teaspoon of dried oregano
- 1 bag (19 ounces) frozen mixed vegetables (corn, carrots, peas and green beans)
INSTRUCTIONS
First, preheat the oven to 350 degrees.
Then, add flour, onion powder, garlic powder and freshly ground black pepper to a large zippered bag and shake to combine. Add the beef stew and toss to coat. Heat 1 tablespoon of vegetable oil in a casserole dish over medium heat. Using tongs, remove the beef and add it to the pan. Reserve any flour mixture left in the bag. Brown the beef on all sides; removal of the plate when complete.
Add 1 tablespoon of vegetable oil to the casserole dish over medium heat. Add the chopped onion and cook 3-4 minutes. Sprinkle with remaining flour (1 1/2 tablespoon) and cook for 2 minutes; stirring constantly. Add oregano, basil and marjoram; cook for 30 seconds, stirring continuously. Stir in the beef broth; cook 2 minutes, stirring several times. Return the golden beef to the pan. 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 for another 30 minutes or until stew and vegetables are tender. Happy Cooking Time.
