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Mulligan Stew

Warm and Cozy Mulligan Stew for Family Comfort Nights

Experience the warmth of Mulligan Stew, a hearty dish perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 cup All-Purpose Flour can substitute with a gluten-free blend
  • 1 teaspoon Onion Powder fresh onion works as a substitute
  • 1 teaspoon Garlic Powder 1 tsp fresh equals ½ tsp powder
  • 1 teaspoon Fresh Ground Black Pepper adjust to taste
  • 2 pounds Beef Stew Meat cubed, chuck roast makes a good alternative
  • 2 tablespoons Vegetable Oil olive oil can be used for flavor
  • 1 medium Onion chopped, can substitute with shallots
  • 4 cups Low Sodium Beef Broth for a lighter option, use chicken or vegetable broth
  • 1 teaspoon Dried Oregano thyme is a suitable substitute
  • 1 teaspoon Dried Basil can replace with Italian seasoning
  • 1 teaspoon Dried Marjoram
  • 4 medium Gold Potatoes diced, Yukon gold or red potatoes are excellent substitutes
  • 3 cups Frozen Mixed Vegetables includes corn, carrots, peas, and green beans
Optional Add-Ins
  • 1 cup Cabbage for added nutrition and texture
  • Other Vegetables substitute with seasonal favorites like bell peppers or zucchini
  • Spices experiment with cayenne or smoked paprika

Equipment

  • Dutch oven
  • zip-sealed bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large zip-sealed bag, combine all-purpose flour, onion powder, garlic powder, and black pepper. Add beef stew meat and shake until coated.
  3. Heat vegetable oil in a Dutch oven over medium heat. Add the coated beef pieces and brown on all sides for 5-7 minutes.
  4. Remove the beef, leaving drippings in the pot. Sauté chopped onion in the same pot for 3-4 minutes until translucent.
  5. Sprinkle reserved flour mixture into the pot and stir for about 2 minutes to create a roux.
  6. Add dried oregano, basil, and marjoram, then stir in the low-sodium beef broth, cooking until smooth.
  7. Return the browned beef to the pot, cover, and place in the oven. Cook for 1 hour.
  8. Add diced gold potatoes and frozen mixed vegetables, stir, cover, and return to the oven for an additional 30 minutes.
  9. Check seasoning, adjust salt and pepper if necessary, and serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Serve with cornbread or crusty bread for dipping. This stew can be frozen for up to 3 months.

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