Mulligan Stew Soup


• 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)

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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.

Enjoy !

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