Mulligan Stew

Name: Mulligan Stew
Total time: 240 min
Ingredients: 1 (4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces; Salt; 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

www.americastestkitchen.com

Mulligan stew was once a catchall supper used to clean out the fridge (and pantry). We refined it into a dish all its own.

Keywords

Vegetables
Main Courses
Stews
Beef

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Ingredients

1 (4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
Salt
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