Mulligan Stew
By Bridget LancasterPublished on October 6, 2014
Time
4. hours
Yield
Serves 8
Ingredients
1 (4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch piecesSalt and pepper 3 tablespoons vegetable oil 4 carrots, peeled and cut into 1 ½-inch lengths (2 cups)1 large onion, chopped½ teaspoon ground allspice 1 (14.5-ounce) can diced tomatoes 5 ½ cups water 1 (12-ounce) smoked ham hock ½ cup pearl barley 2 teaspoons minced fresh thyme 1 pound Yukon gold potatoes, unpeeled, cut into 1-inch pieces1 (8-ounce) turnip, unpeeled, cut into 1-inch pieces8 ounces green beans, trimmed and cut into 1-inch lengths1 ½ cups coarsely chopped green cabbage
Before You Begin
Be sure to use a smoked ham hock for this recipe. You should have about 2 3/4 pounds of beef after trimming and cubing.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Add half of beef and cook until well browned on all sides, about 8 minutes, reducing heat if pot bottom becomes too dark. Transfer beef to plate. Repeat with 1 tablespoon oil and remaining beef.
- Add remaining 1 tablespoon oil, carrots, onion, and allspice to now-empty pot. Cook over medium heat, scraping up any browned bits, until onion is just softened, about 2 minutes. Add tomatoes and their juice and cook until nearly dry, about 8 minutes. Add water, ham hock, barley, thyme, beef and any accumulated juices, and 1 teaspoon salt. Increase heat to high and bring to simmer. Cover, transfer to oven, and cook for 1 3/4 hours.
- Remove pot from oven; stir in potatoes, turnip, and green beans. Cover, return to oven, and cook until potatoes and turnips are nearly tender, about 45 minutes. Remove pot from oven, then remove ham hock from stew and let cool for 5 minutes. Using 2 forks, shred meat from ham hock, discarding skin and bones.
- Stir cabbage and ham hock meat into stew. Cover, return to oven, and cook until all vegetables are tender, about 15 minutes longer. Season with salt and pepper to taste. Serve.
Time
4. hoursYield
Serves 8Ingredients
1 (4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces
Salt and pepper
3 tablespoons vegetable oil
4 carrots, peeled and cut into 1 ½-inch lengths (2 cups)
1 large onion, chopped
½ teaspoon ground allspice
1 (14.5-ounce) can diced tomatoes
5 ½ cups water
1 (12-ounce) smoked ham hock
½ 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 ½ cups coarsely chopped green cabbage
Test Kitchen Techniques
Ingredients
1 (4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces
Salt and pepper
3 tablespoons vegetable oil
4 carrots, peeled and cut into 1 ½-inch lengths (2 cups)
1 large onion, chopped
½ teaspoon ground allspice
1 (14.5-ounce) can diced tomatoes
5 ½ cups water
1 (12-ounce) smoked ham hock
½ 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 ½ cups coarsely chopped green cabbage
Test Kitchen Techniques
Ingredients
1 (4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces
Salt and pepper
3 tablespoons vegetable oil
4 carrots, peeled and cut into 1 ½-inch lengths (2 cups)
1 large onion, chopped
½ teaspoon ground allspice
1 (14.5-ounce) can diced tomatoes
5 ½ cups water
1 (12-ounce) smoked ham hock
½ 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 ½ cups coarsely chopped green cabbage
Test Kitchen Techniques
Why This Recipe Works
The key to a successful (not stodgy) Mulligan stew is a judicious combination of the right ingredients and adding them at the proper time. First, we brown cubes of beef chuck and then carrot and onion. For an acidic component, we add canned diced tomatoes, along with their juice and reduce the juice to concentrate the tomato flavor. A smoky ham hock adds flavor and body to the stew, while earthy turnip and potato add complexity. Incorporating just a small amount (1/2 cup) of pearl barley contributes a silky texture. Green beans and cabbage, added near the end of cooking, ensure that the stew will be finished with fresh texture and flavor.
Before You Begin
Be sure to use a smoked ham hock for this recipe. You should have about 2 3/4 pounds of beef after trimming and cubing.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Add half of beef and cook until well browned on all sides, about 8 minutes, reducing heat if pot bottom becomes too dark. Transfer beef to plate. Repeat with 1 tablespoon oil and remaining beef.
- Add remaining 1 tablespoon oil, carrots, onion, and allspice to now-empty pot. Cook over medium heat, scraping up any browned bits, until onion is just softened, about 2 minutes. Add tomatoes and their juice and cook until nearly dry, about 8 minutes. Add water, ham hock, barley, thyme, beef and any accumulated juices, and 1 teaspoon salt. Increase heat to high and bring to simmer. Cover, transfer to oven, and cook for 1 3/4 hours.
- Remove pot from oven; stir in potatoes, turnip, and green beans. Cover, return to oven, and cook until potatoes and turnips are nearly tender, about 45 minutes. Remove pot from oven, then remove ham hock from stew and let cool for 5 minutes. Using 2 forks, shred meat from ham hock, discarding skin and bones.
- Stir cabbage and ham hock meat into stew. Cover, return to oven, and cook until all vegetables are tender, about 15 minutes longer. Season with salt and pepper to taste. Serve.
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