Mulligan Stew

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon pepper
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 2 cans (10-1/2 ounces each) beef broth
• 1 cup water
• 2 bay leaves
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dill weed
• 3 medium carrots, cut into 1-inch slices
• 2 medium potatoes, peeled and cubed
• 2 celery ribs, cut into 1-inch slices
• 1 onion, cut into eight wedges
• 1 cup each frozen corn, green beans, lime beans and peas
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon minced fresh parsley

Directions

• Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley. Yield: 8-10 servings.