Mulligan Stew
This Mulligan stew is a hearty beef stew made with tender beef, potatoes, mixed vegetables, and a savory herb-seasoned gravy. A comforting oven-baked meal for cozy family dinners.
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Servings: 4
Ingredients
- 1/3 cup all-purpose flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 1 lb beef stew meat
- 2 tbsp vegetable oil divided
- 1 medium onion chopped
- 2 cups low-sodium beef broth
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp dried marjoram
- 2 medium gold potatoes cubed
- 1 bag frozen mixed vegetables 19 oz, containing corn, carrots, peas, and green beans
Instructions
- Preheat the oven to 350°F.
- In a large zipper-seal bag, combine the all-purpose flour, onion powder, garlic powder, and freshly ground black pepper.
- Seal the bag and shake until the flour mixture is evenly combined.
- Add the beef stew meat to the bag.
- Seal the bag again and shake until the beef pieces are evenly coated with the seasoned flour mixture.
- Reserve any remaining flour mixture in the bag for later use.
- Heat 1 tbsp vegetable oil in a Dutch oven over medium heat.
- Using tongs, remove the coated beef from the bag and place it in the Dutch oven.
- Brown the beef on all sides, working in batches if necessary to avoid overcrowding the pan.
- Once browned, transfer the beef to a plate and set aside.
- Add the remaining 1 tbsp vegetable oil to the Dutch oven over medium heat.
- Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Sprinkle in approximately 1 1/2 tbsp of the reserved flour mixture.
- Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- Add the dried oregano, dried basil, and dried marjoram.
- Cook for 30 seconds, stirring continuously, until fragrant.
- Gradually stir in the low-sodium beef broth.
- Cook for 2 minutes, stirring several times and scraping the bottom of the Dutch oven to loosen any browned bits.
- Return the browned beef to the Dutch oven.
- Stir gently to combine the beef with the gravy mixture.
- Cover the Dutch oven with a lid.
- Transfer the covered Dutch oven to the preheated oven.
- Bake for 1 hour.
- Carefully remove the Dutch oven from the oven.
- Add the cubed gold potatoes and frozen mixed vegetables to the pot.
- Stir gently until the potatoes and vegetables are evenly distributed.
- Cover the Dutch oven again and return it to the oven.
- Bake for an additional 30 minutes, or until the beef, potatoes, and vegetables are tender.
- Remove the stew from the oven and allow it to rest for several minutes before serving.
- Serve warm.
Notes
To make this Mulligan stew gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend.
Cornstarch may also be used as a thickener; however, it should be mixed with a small amount of cold broth or water before adding it to the stew.
Confirm that the beef broth is labeled gluten free, as some prepared broths may contain gluten-based additives.
Check the frozen mixed vegetables for any gluten-containing sauces, seasonings, or cross-contact warnings.
Use clean utensils, cookware, and preparation surfaces to prevent gluten cross-contact.