Mulligan Stew

An easy beef stew made with potatoes, corn, carrots, beans and peas in a savory gravy lightly seasoned with Italian spices.


    • 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.


  • You should end up with about 1 1/2 tablespoons of flour after coating the stew meat.  If not adjust by only taking 1 1/2 tablespoons or adding more flour.
  • Buy good quality beef stew that has been cut from Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast or Rump Roast.
  • If you do not have a Dutch oven prepare all the steps up to placing in the oven in a large skillet.  Then transfer to a large deep casserole dish for baking.
  • Not every potato is equal.  For stews and soups red potatoes or gold potatoes are best.  They hold their shape and do not break down as easily.  Do not use russet potatoes as they will break down and quickly disappear in the gravy.
  • Other varieties of mixed vegetables will work with this recipe including lima beans, baby peas, brussels sprouts and sweet potatoes.


Calories: 433kcal | Carbohydrates: 44g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 432mg | Potassium: 1166mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 4mg


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