Ingredients:
- ⅓ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black 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 oz) frozen mixed vegetables (corn, carrots, peas, green beans)
Preparation:
Preheat your oven to 350°F (175°C). In a large zipper seal bag, combine flour, onion powder, garlic powder, and freshly ground black pepper. Shake well to mix. Add the beef stew meat to the bag and shake until evenly coated. Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat. Using tongs, transfer the coated beef to the pan, reserving any leftover flour mixture. Brown the beef on all sides, then remove and set aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the Dutch oven. Sauté the chopped onion for 3-4 minutes until softened. Sprinkle in the reserved flour (about 1 ½ tablespoons) and cook for 2 minutes, stirring constantly. Add oregano, basil, and marjoram, and cook for 30 seconds, stirring continuously. Stir in the beef broth and cook for 2 minutes, stirring occasionally. Return the browned beef to the pot, cover, and place in the oven for 1 hour.
After 1 hour, add the cubed potatoes and frozen mixed vegetables to the pot. Stir well, cover, and return to the oven for an additional 30 minutes, or until the stew and vegetables are tender. Serve hot and enjoy this hearty, comforting Mulligan Stew Soup!
