MULLIGAN STEW

Ingredients

• ⅓ cup all-purpose flour
• ½ teaspoon onion powder
• ½ teaspoon garlic cloves
• ¼ teaspoon fresh pepper
• 1 pound ground beef
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cups low-sodium dried beef
• ½ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon dried marjoram
• 2 medium, golden brown potatoes
• 1 500ml bag frozen mixed vegetables (corn, carrots, peas and green beans)

INSTRUCTION

Add the flour, onion powder, garlic powder, and freshly ground black pepper to a large zip-top bag and shake to combine. Add the minced meat and mix together. Heat 1 tablespoon vegetable oil in the Dutch oven over medium heat. Using tongs, remove the meat and place it in the pan. Store the remaining flour mixture in the bag. Brown beef on all sides; When full, remove the plate.
Add 1 tablespoon vegetable oil to a frying pan over medium heat. Add chopped onion and cook for 3-4 minutes. Sprinkle with remaining flour (1/2 teaspoon) and cook 2 minutes; Always. Add thyme, basil, and marjoram; cook for 30 seconds, stirring constantly. Stir the dead cow; cook for 2 minutes, stirring frequently. Add the browned meat back to the pan. Close the lid and leave it in the oven at
for 1 hour. Add potatoes, corn, carrots, peas and green beans to the pot. Return to the oven and bake for another 30 minutes or until the soup and vegetables are tender.

Note

Once the casserole is coated, you should use about half a teaspoon of flour. If it doesn’t change, take half a teaspoon or add more flour. Buy top quality beef cuts from
Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast or Rump Roast. If you don’t have a
Dutch oven, prepare all cooking steps in a large oven. Then transfer it to a large baking tray.
Not all potatoes are created equal. Red potatoes or golden potatoes are good for soups and stews. They keep their shape and do not break easily. Do not use russet potatoes, they will break and disappear quickly into the sauce.
Other mixed vegetables that fit this recipe include lima beans, baby peas, Brussels sprouts, and sweet potatoes.

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