Delicious Mulligan stew



°All-purpose flour cup
°½ teaspoon onion powder
°Half a teaspoon of garlic powder
°teaspoon freshly ground pepper
°1 pound beef broth
°2 tablespoons vegetable oil
°1 medium onion chopped
°2 cups low-sodium beef broth
°½ teaspoon dried thyme
°¼ teaspoon dried basil
°1 teaspoon dried marjoram
 °2 medium size golden potatoes, cut into cubes
°1 bag (19 ounces) frozen mixed vegetables (corn, carrots, peas, green beans)
Preheat oven 350 degrees. Add the flour, onion powder, garlic powder, and freshly ground black pepper to a large zip-top bag and shake to combine.
Add beef and shake until covered. Heat 1 tsp vegetable oil in a Dutch oven on medium heat. Using tongs, lift meat and add to skillet. Keep any remaining flour mixture in the bag. Brown beef on all sides. Remove to plate when finished.
Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onions and cook 3-4 minutes. Sprinkle with the remaining flour (1 1/2 tablespoons) and cook for 2 minutes; Constantly stirring.
Add thyme, basil and marjoram. Cook for 30 seconds with constant stirring. Stir in meat broth. Cook for two minutes, stirring several times. Add the roasted beef back to the skillet. Cover and put in the oven for an hour.
Add potatoes, corn, carrots, peas, and green beans to the pot. Place them back in the oven and cook for an additional 30 minutes or until the vegetables and vegetables are tender.
Enjoy !

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