MULLIGAN STEW

Ingredients

⅓ cup all purpose flour

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon fresh ground pepper

1 lb beef stew meat

2 tablespoons vegetable oil

1 medium onion chopped

2 cups low sodium beef broth

½ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon dried marjoram

2 medium gold potatoes cubed

1 bag 19 ounce frozen mixed vegetables (corn, carrots, peas and green beans)

Instructions

Preheat oven to 350 degrees.

Add flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine. Add beef stew meat and shake to coat.  Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat.  Using tongs remove the beef and add to the pan. Reserve any flour mixture left in the bag.  Brown beef on all sides; removing to  plate when complete.

Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook 3-4 minutes.   Sprinkle in remaining flour (1 1/2 tablespoons) and cook for 2 minutes;  stirring constantly.  Add oregano, basil and marjoram; cook for 30 seconds stirring continuously.  Stir in beef broth; cook for 2 minutes stirring several times.  Add the browned beef back to the pan. Cover and place in the oven for 1 hour.

Add potatoes, corn, carrots, peas and green beans to the pot.  Place  back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender.