Mulligan Stew Recipe

Mulligan Stew Recipe photo by Taste of Home

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This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef.

This recipe is:

Diabetic Friendly

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Mulligan Stew Recipe

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

Yield: 8-10 Servings

30 175 205

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, lime 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. Yield: 8-10 servings.

Nutritional Facts One 1-cup serving (prepared with reduced-sodium broth) equals 203 calories, 5 g fat (0 saturated fat), 31 mg cholesterol, 239 mg sodium, 25 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 meat.

Originally published as Mulligan Stew in Country Extra March 1997, p51