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Mulligan Stew
Rich, hearty Mulligan stew is a fast family dinner using what's in your fridge! It's loaded with beef and whatever vegetables you want!
Prep Time
30
minutes
mins
Cook Time
55
minutes
mins
Course:
Soup
Cuisine:
American, Irish
Servings:
8
Calories:
184
kcal
Author:
Karlynn Johnston
Ingredients
1/4
cup
all-purpose flour
1
teaspoon
pepper
1
pound
beef stew meat
(cut into 1 inch cubes)
1
tablespoon
vegetable oil
2.5
cups
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 8 wedges)
1
cup
green beans
(frozen)
1
cup
corn
(frozen)
1
cup
peas
(frozen)
1
cup
lima beans
(frozen)
1
tablespoon
cornstarch
2
tablespoons
cold water
1
tablespoon
fresh parsley
(minced)
Instructions
Combine flour and pepper toss with beef.
In a Dutch oven, brown the beef in the oil over medium-high heat. Add broth, water, bay leaves, garlic salt, oregano, basic and dill; bring to a boil.
Reduce heat; cover and simmer for 40 minutes.
Add vegetables and simmer for 15 minutes longer until tender.
Combine corn starch and cold water until smooth; then add to stew.
Bring to a boil, stirring constantly, for 2 minutes.
Remove bay leaves, add parsley and serve.
Notes
feel free to use whatever vegetables you have on hand
Nutrition
Calories:
184
kcal
|
Carbohydrates:
20
g
|
Protein:
18
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
35
mg
|
Sodium:
478
mg
|
Potassium:
578
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
4159
IU
|
Vitamin C:
13
mg
|
Calcium:
48
mg
|
Iron:
3
mg