Description
Hearty mulligan stew delivers comfort and nostalgia in one delicious pot, blending classic ingredients with rustic charm. Savory meat, vegetables, and rich broth promise a satisfying meal that warms both body and soul.
Ingredients
Scale
Proteins:
- 1 pound (1 lb) beef stew meat
Spices and Seasonings:
- 1/3 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fresh ground pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried marjoram
Vegetables and Liquids:
- 1 medium onion, chopped
- 2 medium gold potatoes, cubed
- 1 bag (19 ounces / 540 grams) frozen mixed vegetables (corn, carrots, peas and green beans)
- 2 cups low sodium beef broth
- 2 tablespoons vegetable oil
Instructions
- Prepare a seasoning blend by mixing flour, onion powder, garlic powder, and black pepper in a large sealed bag.
- Coat beef stew meat thoroughly in the seasoning mixture, shaking the bag to ensure even coverage.
- Heat vegetable oil in a Dutch oven over medium heat and carefully transfer the seasoned beef using tongs, browning meat on all sides until a rich golden color develops.
- Remove browned beef to a separate plate, reserving any remaining flour mixture.
- In the same Dutch oven, add another tablespoon of vegetable oil and sauté chopped onions for 3-4 minutes until translucent.
- Sprinkle remaining flour into the onions, stirring constantly and cooking for 2 minutes to create a roux.
- Add oregano, basil, and marjoram, stirring continuously for 30 seconds to release their aromatic oils.
- Pour beef broth into the mixture, stirring and allowing the sauce to thicken for 2 minutes.
- Return browned beef to the Dutch oven, cover, and transfer to a preheated 350°F oven for 1 hour.
- After an hour, add potatoes, corn, carrots, peas, and green beans to the stew.
- Return to the oven and continue cooking for an additional 30 minutes or until vegetables are tender and beef is completely soft.
Notes
- Customize the seasoning by adjusting herbs and spices to match your taste preferences, creating a personalized flavor profile.
- Use a cast-iron Dutch oven for even heat distribution and deeper flavor development during slow cooking.
- Swap beef with chicken or plant-based protein for alternative dietary needs, maintaining the stew’s hearty texture and comforting essence.
- Cut vegetables into uniform sizes to ensure consistent cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Prep Time: 10 minutes
- Cook Time: 1 hour 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 317 kcal
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 65 mg