Mulligan Stew

Name: Mulligan Stew
Prep time: 30 min
Cook time: 2 h 55 min
Total time: 3 h 25 min
Yield: 10 servings
Ingredients: 1/4 cup all-purpose flour; 1 teaspoon pepper; 1 pound beef stew meat, cut into 1-inch cubes; 1 tablespoon vegetable oil; 2 cans (10-1/2 ounces each) beef broth; 1 cup water; 2 bay leaves; 1/2 teaspoon garlic salt; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon dill weed; 3 medium carrots, cut into 1-inch slices; 2 medium potatoes, peeled and cubed; 2 celery ribs, cut into 1-inch slices; 1 onion, cut into eight wedges; 1 cup each frozen corn, green beans, lima beans and peas; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 tablespoon minced fresh parsley

Total Time Prep: 30 min. Cook: 2 hours 55 min.

Yield 10 servings

Test Kitchen Approved

This mulligan stew recipe is loaded with vegetables and beef for a hearty meal that cooks in one pot. It's an excellent dish to make when you have veggies that need to be used up, and it's infinitely customizable, so feel free to add your own spin.

Ingredients

1/4 cup all-purpose flour
1 teaspoon pepper
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
2 cans (10-1/2 ounces each) beef broth
1 cup water
2 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dill weed
3 medium carrots, cut into 1-inch slices
2 medium potatoes, peeled and cubed
2 celery ribs, cut into 1-inch slices
1 onion, cut into eight wedges
1 cup each frozen corn, green beans, lima beans and peas
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

Directions

Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.

Nutrition Facts

1 cup: 203 calories, 5g fat (0 saturated fat), 31mg cholesterol, 239mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 meat.