Mulligan Stew

Preheat oven to 350ºF.

Add flour, onion powder, garlic powder and freshly ground black pepper to a large resealable 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 pan. Reserve any flour mixture left in the bag. Brown beef on all sides, removing to plate when complete.

Add remaining 1 tablespoon vegetable oil to he Dutch oven over medium heat. Add chopped onion and cook 3–4 minutes. Sprinkle in remaining flour (you should have about 1 1/2 tablespoons left in the bag, see note) and cook for 2 minutes, stirring constantly. Add oregano, basil and marjoram. Cook 30 seconds, stirring continuously. Stir in beef broth and cook 2 minutes, stirring several times. Add 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 an additional 30 minutes or until stew and vegetables are tender.

Note: You should end up with about 1 1/2 tablespoons of flour after coating the stew meat. If not, adjust by only taking 1 1/2 tablespoons or adding more flour.