Mulligan Stew

Mulligan Stew

Introduction

There’s nothing quite like a hearty bowl of Mulligan Stew to warm you from the inside out! This old-fashioned beef stew is packed with tender chunks of beef, golden potatoes, and colorful vegetables like corn, carrots, peas, and green beans — all simmered in a rich, savory gravy. Lightly seasoned with herbs and spices, this simple, wholesome meal delivers comfort in every spoonful. Perfect for chilly evenings, Sunday dinners, or any time you’re craving a rustic homemade classic!

Ingredients

• ⅓ cup all-purpose flour

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ¼ teaspoon fresh ground black pepper

• 1 lb beef stew meat, cut into bite-size pieces

• 2 tablespoons vegetable oil, divided

• 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 (19-ounce) bag frozen mixed vegetables (corn, carrots, peas, and green beans)

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C).

2. Coat the Beef
   In a large zipper bag, combine flour, onion powder, garlic powder, and black pepper. Add the beef stew meat, seal the bag, and shake until the beef is evenly coated.

3. Brown the Beef
   Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat.
   Using tongs, remove the beef from the bag (reserving any leftover flour) and add it to the pot.
   Brown the beef on all sides, then remove it to a plate and set aside.

4. Cook the Onion and Make the Base
   Add the remaining 1 tablespoon of vegetable oil to the Dutch oven.
   Add chopped onion and cook for 3–4 minutes, stirring occasionally.
   Sprinkle in the reserved flour mixture (about 1½ tablespoons) and cook for 2 minutes, stirring constantly.
   Add oregano, basil, and marjoram, and cook for another 30 seconds.

5. Add the Broth and Beef
   Slowly pour in the beef broth, stirring continuously to combine.
   Return the browned beef to the pot. Cover with a lid and transfer the Dutch oven to the preheated oven.
   Bake for 1 hour.

6. Add the Vegetables
   After 1 hour, stir in the potatoes and the frozen mixed vegetables (corn, carrots, peas, and green beans).
   Cover again and return to the oven for 30 more minutes, or until the beef and vegetables are tender and the stew has thickened.

7. Serve
   Remove from the oven, give it a good stir, and serve hot with crusty bread or biscuits.

Conclusion

This Mulligan Stew is the ultimate comfort food — hearty, flavorful, and wonderfully simple. With tender beef, perfectly cooked vegetables, and a rich, herby gravy, it’s a dish that feels like a warm hug on a cold day. Make it for family dinners or meal prep; it reheats beautifully and tastes even better the next day. A timeless recipe that proves good food doesn’t have to be complicated

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