Mulligan Stew

Name: Mulligan Stew
Yield: Serves 8
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

Main Courses
Vegetables
Beef
Stews

By Bridget Lancaster ･ Appears in Cook's Country December/January 2015

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

SERVES 8

TIME 4. hours

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