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Slow Cooker Mulligan Stew

Slow Cooker Mulligan Stew
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This hearty mulligan stew recipe is loaded with tender beef chunks and colorful veggies and makes a deliciously satisfying dinner.

Ingredients

Scale
  • 2 tablespoons oil
  • 2 pounds cut up beef stew meat
  • ¼ cup flour
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon rosemary
  • ½ teaspoon marjoram
  • 1 yellow onion chopped
  • 1 ½ tablespoons balsamic vinegar
  • 2 cloves garlic chopped
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cayenne pepper or to taste
  • 32 ounces beef broth
  • 15 oz can can diced tomatoes
  • 1 lb gold potatoes cut into evenly sized chunks
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 1 cup frozen green beans
  • 1 cup frozen lima beans
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • ¼ cup chopped fresh parsley

Instructions

  1. In a large bowl, whisk together flour, oregano, basil, rosemary, thyme, marjoram, salt, black pepper, and cayenne pepper. Toss stew meat in the flour until thoroughly coated.
  2. In a large stockpot, heat oil over medium-high heat and brown the stew beef on all sides. Work in batches to avoid crowding so that meat sears, not steams. Remove meat from pot and set aside.
  3. Add the onion and balsamic vinegar to the pot and cook for several minutes, until onion is tender. Scrape the bottom of the pan to loosen all those flavorful tidbits. Add garlic; cook for another 30 seconds.
  4. Add beef stew meat back to the pot along with all vegetables except peas. Bring mixture to a boil. Reduce heat to low; cover and cook for 2 1/2 hours or until beef is fork-tender. Add peas and let simmer, covered for another 30-45 minutes.
  5. Sprinkle each serving with fresh chopped parsley and season with salt and pepper to taste.

Find it online: https://allguiderecipes.info/slow-cooker-mulligan-stew/