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Food traditionnel

Mulligan Stew

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• 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)


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.

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