Mulligan Stew

allforyouuApril 2, 2024

0 29 2 minutes read

Preheat the oven to 350 degrees.
Add flour, onion powder, garlic powder, and freshly ground black pepper to a large zipper-sealed bag and shake to combine. Add the beef stew meat and shake to coat. Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat. Using tongs, remove the beef and add it to the pan. Reserve any flour mixture left in the bag. Brown beef on all sides; remove to a plate when complete.
Add 1 tablespoon of vegetable oil to the Dutch oven over medium heat. Add the chopped onion and cook for 3–4 minutes. Sprinkle in the 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 the stew and vegetables are tender.

You should end up with about 1 1/2 tablespoons of flour after coating the stew meat. If not, adjust by only taking 1 1/2 tablespoons or adding more flour.
Buy good quality beef stew that has been cut from Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast, or Rump Roast.
If you do not have a Dutch oven, prepare all the steps up to placing it in the oven in a large skillet. Then transfer to a large, deep casserole dish for baking.
Not every potato is equal. For stews and soups, red potatoes or gold potatoes are best. They hold their shape and do not break down as easily. Do not use russet potatoes, as they will break down and quickly disappear in the gravy.
Other varieties of mixed vegetables will work with this recipe, including lima beans, baby peas, Brussels sprouts, and sweet potatoes.