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Mulligan Stew

 Mulligan Stew
This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef.
8-10 ServingsPrep: 30 min. Cook: 2 hours 55 min.

Ingredients

  • 1/4 cup King Arthur Unbleached 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

2 of 2

Mulligan Stew (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.