Methods:
Preheat Oven: Preheat oven to 350°F.
Coat Beef: In a large ziplock bag, combine flour, onion powder, garlic powder, and pepper. Add beef stew meat and shake to coat.
Brown Beef: Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Using tongs, remove beef from the bag (reserve flour mixture) and brown on all sides. Remove to a plate.
Cook Onion: Add 1 tablespoon vegetable oil to the Dutch oven. Cook chopped onion for 3-4 minutes. Sprinkle in remaining flour mixture and cook for 2 minutes, stirring constantly.
Add Spices and Broth: Add oregano, basil, and marjoram, stirring for 30 seconds. Stir in beef broth and cook for 2 minutes, stirring frequently. Add browned beef back to the pot.
Bake: Cover and place in the oven for 1 hour.
Add Vegetables: Add cubed potatoes and frozen mixed vegetables. Return to the oven and cook for an additional 30 minutes, or until the stew and vegetables are tender.
Enjoy this hearty and delicious Mulligan Stew!
