How To Make Mulligan Stew?
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Add the flour, onion powder, garlic powder, and freshly ground black pepper to a large zipper-sealed bag and shake to combine. Then, add the beef stew meat and shake to coat.
Heat a little vegetable oil in a Dutch oven over medium heat. Using a pair of tongs, remove the beef one piece at a time and add to the pan, reserving any flour mixture left in the bag. Brown the beef on all sides, removing it to a plate when complete.
Add the chopped onion and cook until slightly translucent and lightly browned on the edges. Sprinkle in remaining flour and cook for about two minutes, stirring constantly. Add the oregano, basil, and marjoram and cook for about a minute, stirring continuously.
Stir in the beef broth and cook for a few minutes to smooth and thicken the gravy. Add the browned beef back to the pan, cover, and place it in the oven for about one hour.
Then add the potatoes, corn, carrots, peas, and green beans. Place the pot back in the oven and cook for about 30 minutes, or until the stew and vegetables are tender.
Preparation Tips
- Buy good quality beef stew 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 and transfer it to a large deep casserole dish for baking.
- Not every potato is equal. Red or gold potatoes are best for stews and soups. They hold their shape and do not break down as easily. Do not use russet potatoes; they will break down and quickly disappear in the gravy.
- This recipe will work with other varieties of mixed vegetables, such as lima beans, baby peas, Brussels sprouts, and sweet potatoes.
Mulligan Stew
Ingredients
- ⅓ cup all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon fresh ground pepper
- 1 lb beef stew meat
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 2 cups low sodium beef broth
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram
- 2 medium gold potatoes cubed
- 1 bag 19 ounce frozen mixed vegetables (corn, carrots, peas and green beans)
Instructions
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Preheat oven to 350 degrees.
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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.
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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.
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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.
Notes
- 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 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.
