Mulligan Stew
TOTAL TIME: Prep: 30 min. Cook: 2 hours 55 min.
YIELD: 10 servings.
This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef.
Ingredients
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1/4 cup all-purpose flour
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1 teaspoon pepper
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1 pound beef stew meat, cut into 1-inch cubes
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1 tablespoon vegetable oil
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2 cans (10-1/2 ounces each) beef broth
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1 cup water
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2 bay leaves
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1/2 teaspoon garlic salt
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/2 teaspoon dill weed
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3 medium carrots, cut into 1-inch slices
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2 medium potatoes, peeled and cubed
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2 celery ribs, cut into 1-inch slices
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1 onion, cut into eight wedges
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1 cup each frozen corn, green beans, lima beans and peas
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1 tablespoon cornstarch
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2 tablespoons cold water
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1 tablespoon minced fresh parsley
Directions
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1.
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.
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