EASY MULLIGAN STEW

EASY MULLIGAN STEW 1 1/2 lb stew meat or chuck roast cut into 1 inch cubes 3 tbsp flour or cornstarch 1 tsp kosher salt 1 tsp fresh ground pepper 2 tbsp olive oil 1 1/2 cups chopped onion 2 celery stalks chopped 1 cup chopped carrot 3 cloves garlic minced 2 tbsp tomato paste 1 tsp garlic powder 1 tsp onion powder 1 tbsp Italian Seasoning 3 cups beef stock 1 cup frozen corn thawed 1 cup frozen green beans thawed 1 cup frozen peas thawed 1/2 cup frozen lima beans thawed 2 medium Yukon gold potatoes large diced Toss the stew meat in the cornstach, salt and pepper. Set aside. Heat the olive oil in a large dutch oven or heavy bottomed stock pot over medium high heat. Add the stew meat to the pot and cook until browned on all sides. Be sure not to crowd the pan and work in batches, if necessary. Transfer the stew meat to a large bowl using a slotted spoon and pour off all but two tablespoons fat. Return the pot to the heat. Add the onion, celery and carrot to the pot. Cook until beginning to caramelize and slightly soften. Stir in the garlic cooking for 1 minute longer. Add the tomato paste to the pot and stir to coat. Cook the tomato paste until caramelized, approximately 2-3 minutes, stirring occasionally to prevent burning. Add the onion powder, garlic powder, italian seasoning and beef stock to the pot scraping up the brown bits at the bottom of the pot. Stir to combine. Bring the stew to a boil. Add the corn, green beans, peas, lima beans and potatoes (or whatever other vegetables you're adding to the mix). Return the beef to the stew and stir to combine. Cover the stew with a tight fitting lid and cook for 1 hour on the stovetop OR transfer to a 350˚F oven, cooking for 1 hour. Serve immediately.