counter create hit

MULLIGAN STEW

Hearty Beef Stew Recipe: A Comforting Classic

There’s something deeply comforting about a warm bowl of beef stew, especially one that’s rich with tender beef, hearty potatoes, and a medley of colorful vegetables. This easy beef stew recipe, seasoned with Italian spices, is perfect for a cozy family dinner or a simple weekend meal. Its savory gravy, combined with the satisfying textures of potatoes, corn, carrots, beans, and peas, makes it a timeless favorite that’s sure to please everyone at the table.

Ingredients

  • ⅓ cup all-purpose flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon fresh 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 ounces) frozen mixed vegetables (corn, carrots, peas, and green beans)

Preparation and Cooking Instructions

Preparing the Beef

  1. Preheat the Oven:
    Preheat your oven to 350°F.
  2. Coat the Beef:
    In a large zipper seal bag, combine the flour, onion powder, garlic powder, and freshly ground black pepper. Add the beef stew meat and shake to coat the beef evenly.
  3. Brown the Beef:
    Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat. Using tongs, remove the beef from the bag (reserving any leftover flour mixture) and add it to the pan. Brown the beef on all sides, then transfer to a plate.

Cooking the Aromatics and Spices

  1. Cook the Onion:
    Add the remaining 1 tablespoon of vegetable oil to the Dutch oven. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
  2. Add the Remaining Flour:
    Sprinkle in the reserved flour mixture (about 1 ½ tablespoons) and cook for 2 minutes, stirring constantly to prevent burning.
  3. Incorporate the Spices:
    Add the dried oregano, basil, and marjoram. Cook for about 30 seconds, stirring continuously to release their flavors.
  4. Add the Broth:
    Stir in the beef broth and cook for 2 minutes, stirring several times to ensure the mixture is well combined and smooth.

Combining and Baking

  1. Combine Beef and Broth:
    Return the browned beef to the Dutch oven. Cover the pot and place it in the preheated oven. Bake for 1 hour.
  2. Add the Vegetables:
    After 1 hour, remove the pot from the oven and add the cubed potatoes and the bag of frozen mixed vegetables. Stir to combine.
  3. Final Bake:
    Cover the pot again and return it to the oven. Cook for an additional 30 minutes or until the stew and vegetables are tender.

Serving Suggestions

This beef stew is best served hot, with a side of crusty bread to soak up the delicious gravy. It’s a complete meal in itself but pairs wonderfully with a simple green salad or steamed rice.

See also  Friendly Peanut Butter Microwave Fudge😋

Tips for the Perfect Beef Stew

  • Quality Beef: Choose beef stew meat from cuts like Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast, or Rump Roast for the best flavor and tenderness.
  • Flour Mixture: You should have about 1 ½ tablespoons of flour left after coating the beef. Adjust as necessary to achieve the right consistency in your gravy.
  • Potatoes: Use red or gold potatoes as they hold their shape well during cooking. Avoid russet potatoes, which tend to break down and become mushy.
  • Dutch Oven Alternative: If you don’t have a Dutch oven, use a large skillet for stovetop steps and transfer to a deep casserole dish for baking.
  • Vegetable Variations: Feel free to substitute or add other vegetables such as lima beans, baby peas, Brussels sprouts, or sweet potatoes to customize the stew to your liking.

FAQs

Can I Make This Stew Ahead of Time?

Yes, this beef stew can be made a day in advance. Store it in the refrigerator and reheat gently on the stovetop before serving.

Can I Freeze the Beef Stew?

Absolutely! Let the stew cool completely before transferring it to airtight containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What Can I Use Instead of a Dutch Oven?

If you don’t have a Dutch oven, you can use a large skillet to brown the beef and cook the aromatics. Then, transfer everything to a large, deep casserole dish or an oven-safe pot for baking.

Can I Use Fresh Vegetables Instead of Frozen?

Yes, fresh vegetables can be used. However, they may require a slightly longer cooking time. Add them in the same step where the frozen vegetables are added, and adjust the baking time as needed until the vegetables are tender.

How Can I Thicken the Stew if It’s Too Thin?

If your stew ends up too thin, you can thicken it by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water to make a slurry. Stir this mixture into the stew and cook on the stovetop until the desired thickness is reached.

With these detailed instructions and helpful tips, you’re well on your way to creating a delicious and hearty beef stew that’s perfect for any occasion. Enjoy the warmth and comfort of this classic dish, and don’t hesitate to make it your own by experimenting with different vegetables and seasonings. Happy cooking!