Mulligan Stew

An easy beef stew made with potatoes, corn, carrots, beans, and peas in a savory gravy lightly seasoned with the perfect blend of spices.

Course main meal beef

Cuisine American

Keyword mulligan stew recipe, recipe for mulligan stew, what is in mulligan stew, what is mulligan stew

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings servings

Calories 433kcal

Author Beth Pierce

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.

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.