Mulligan Stew | America's Test Kitchen

Ingredients

• 1 (4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
• Salt and pepper
• 3 tablespoons vegetable oil
• 4 carrots, peeled and cut into 1 1/2-inch lengths (2 cups)
• 1 large onion, chopped
• 1/2 teaspoon ground allspice
• 1 (14.5-ounce) can diced tomatoes
• 5 1/2 cups water
• 1 (12-ounce) smoked ham hock
• 1/2 cup pearl barley
• 2 teaspoons minced fresh thyme
• 1 pound Yukon gold potatoes, unpeeled, cut into 1-inch pieces
• 1 (8-ounce) turnip, unpeeled, cut into 1-inch pieces
• 8 ounces green beans, trimmed and cut into 1-inch lengths
• 1 1/2 cups coarsely chopped green cabbage