Mulligan Stew Recipe

4.5 1 3
Mulligan Stew Recipe
Mulligan Stew Recipe photo by Taste of Home
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Mulligan Stew Recipe

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4.5 1 3
Publisher Photo
This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours 55 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours 55 min.

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. Yield: 8-10 servings.
Originally published as Mulligan Stew in Country Extra March 1997, p51

Nutritional 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.

  • 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
  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. Yield: 8-10 servings.
Originally published as Mulligan Stew in Country Extra March 1997, p51

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lanidelk User ID: 7795211 39053
Reviewed May. 8, 2014

"First time to make or eat this. It has a wonderful flavor. Served with green salad and crusty French bread."

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